dinner · dairy-free · gluten-free
Duck confit
Gascony's salt-cured duck legs slow-cooked in their own fat until tender, then crisped.
- Time
- 240min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rub legs with salt and aromatics; cure overnight in the fridge.
-
2
Rinse and pat dry.
-
3
Submerge in melted fat in a snug dish.
-
4
Cook at 140°C (275°F) for 3 hours until very tender.
-
5
Crisp skin-side down in a hot pan; fry potatoes in the fat.
