Really easy duck confit (Really!) from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 167) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • joanhuguet on October 23, 2015

    I love this technique and have made these many times. Beware of oven temperature and cooking time - as written, I end up with dried-out meat. I tend to cook at 300 for about 2 hours total, uncovered for the last 45 minutes or so.

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Reviews about this recipe

  • Food52

    Melissa Clark's method is very simple, and the best perk is you don't need to come up with a vat of duck fat before you get going -- you just render some out from the cured duck legs themselves.

    Full review
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