Chef Anne's cheater's duck confit & bitter greens from Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets by Anne Burrell and Suzanne Lenzer

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on December 16, 2013

    This cheater's version does come out tasting like the real thing. I made it using just one duck leg and 1 container of duck fat, both from Gelson's. I needed to render more duck fat to fry latkes and to have left over fat and duck for a salad the next day. The duck fat becomes seasoned with the herbs (thyme, bay leaves) and seasoning and the onions and it is just about the most flavorful thing you've ever tasted. My daughter, age 12, liked it so much she asked me to teach her how to make it. I did not add the wine.

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