dinnerFrenchhard
Duck Confit
Slow-cooked duck leg in its own fat until tender, served with roasted potatoes.
From Nutrola's curated recipe library
3 hrs2 servings
Nutrition Facts (per serving)
Values are per serving
1239Cal
26 g
Protein
29 g
Carbs
115 g
Fat
Ingredients
460 CalDuck legs
2 pieces
- 1768 Cal
Duck fat
200 g
18 CalGarlic
4 cloves
1 CalFresh thyme
4 sprigs
- 0 Cal
Bay leaves
2 pieces
231 CalPotatoes
300 g
Instructions
- 1
Salt duck legs generously. Refrigerate overnight or at least 4 hours.
- 2
Rinse salt. Place in a baking dish with duck fat, garlic, thyme, bay leaves.
- 3
Cook at 130°C for 2.5 hours until very tender.
- 4
Crisp skin under broiler. Roast potatoes in duck fat.
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