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Recipe by Shalom Gelbman

Duck Legs Confit

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Meat Meat
Easy Easy
2 Servings
Allergens

No Allergens specified

Duck meat itself is extremely flavorful, and you need only minimal ingredients to yield fantastic results!

Ingredients

Duck Legs Confit

  • 2 duck legs

  • Himalayan salt, to taste

  • duck fat, to cover legs

  • rosemary, to taste (optional)

  • thyme, to taste (optional)

Directions

1.

Cover duck legs with Himalayan salt overnight. Rinse off in the morning and pat dry.

2.

Preheat oven to 225 degrees Fahrenheit (105 degrees Celsius).

3.

Place duck legs into a pan and cover with duck fat. Add rosemary and thyme if desired.

4.

Bake for four hours, covered. Remove from the oven and enjoy!

Credits

Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

Duck Legs Confit

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