Bring a bit of French cooking into your kitchen without much fuss. Traditional duck confit takes several days to make. In our version the work is scaled back to a few hours, while preserving all the wonderful flavors.
Pricking the skin of the duck allows for the fat to release during cooking. Classic duck confit is duck leg cooked in duck fat. You can also add extra duck fat, if you have it on hand, to cook the duck in as well.
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