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Duck confit from Ad Hoc at Home (page 32) by Thomas Keller

  • bay leaves
  • garlic
  • parsley
  • thyme
  • black peppercorns
  • duck legs
  • duck fat
  • brown sugar

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Notes about this recipe

  • okcook on August 31, 2010

    Very easy to make and the herbs add a nice touch. To clarify the duck fat after use, heat to 250 and let it bubble until you hear no more sizzling. This means you have driven off all the moisture. Strain and save the drippings in the bottom the pot.

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