Confit duck leg

Tony Tobin's Crisp Confit of Duck Leg, Shallot and Cassis Sauce! He serves it up with creamy mash and french beans! A dish to impress with!

This delicious duck confit recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Want to learn more about confit?

Kohlrabi is a wonderful vegetable to roast, but it needs a little help because of its high water content, so I smother it with herb oil and aromatics. Leave out the anchovies to make this vegetarian

A classic French recipe for Duck Confit, or Confit de Canard, which are duck legs slowly cooked in duck fat until meltingly tender, and then pan fried until the skin is crispy and golden. Recipe with step-by-step photos.

A recent menu item at Pernoi, a Birmingham-based restaurant that opened in September, these crispy Confit Duck Legs pair well with a homemade Spice Cake.

This recipe is for the traditional French preparation of duck confit where duck legs are cured in salt, then rinsed and slowly cooked at a low temperature in duck fat or other lard.

This delicious duck confit recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Want to learn more about confit?

Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre Epices 2 tablespoons (30 ml) ground white pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon (15 ml) ground nutmeg 1 tablespoon (15 ml) ground cloves DIRECTIONS Fill and preheat […]

What to do with fresh duck legs? We tried out this confit duck recipe for the first time... and it was heavenly! Soft and succulent meat, yum.

Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2 hours, not 2 days. It's a game-changer. Bonus by-product: plenty of glorious duck fat.