Serious Eats: Recipes

Cook the Book: Duck Confit

If you don't think you like duck, maybe that's because you haven't eaten duck confit. The formula for duck confit can only equate to deliciousness: Cure duck legs in seasoned salt and garlic for a day, then bake the legs in duck fat for two or more hours. The resulting meat is fall-off-the-bone tender and infused with salt, garlic and fat. Try to make it yourself by following Tom Colicchio's recipe for duck confit from Think Like a Chef. You don't have to eat them all at once; the baked duck legs may be stored in their own fat for up to a month.

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