Cooking Classes


Confit of Duck

Confit of duck never grows old. The rich saltiness and flavourful meat is very satisfying. I cooked the three duck legs I found in my freezer. I have always been ultra concerned that the legs are completely submerged in duck fat but it isn't necessary. These are ready for shredding into risotto or a crisp salad. Or straight up with a side salad.

I used gray sea salt from France. It is a coarse salt that will draw out the moisture without leaving an overly salty flavour. If you don't have extra duck fat on hand (who would?) a good quality olive oil can be used.

Confit of Duck Legs

1/4 c. gray sea salt
1 tsp. crushed juniper berries
generous grating of black pepper
pinch of lavender buds
duck fat

Mix salt, juniper berries, pepper and lavender together and rub over the legs. Cover and refrigerate for 1 or 2 days.

Brush off all the seasonings from the legs. Place in a baking pan one layer deep and add another cup of duck fat. Roast at 270 F for about 3 hours or until very tender.

Pack these in the fat and they will keep in the refrigerator for 2 - 3 weeks.


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