Duck Confit

GRESSINGHAM(1)
Bruce: "It was a success. They were slightly on the salty…" Read More
8Ingredients
85Minutes

Ingredients

US|METRIC
  • 4 duck legs (large Gressingham)
  • 1 kilogram duck fat
  • 6 tablespoons rock salt (coarse)
  • 3 sprigs rosemary (and thyme)
  • 1 garlic bulb (cloves separated, skins on and flattened with knife)
  • 1 teaspoon whole black peppercorns
  • zest of orange
  • 2 bay leaves
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Reviews(1)

    Bruce 2 years ago
    It was a success. They were slightly on the salty side. But I did use sea salt instead of the rock salt though.

    PlanShop