Duck Confit Recipe
Ingredients
- ¾ cup kosher salt
- ¼ cup finely chopped fresh herbs: parsley, thyme, chervil in a 3-2-1 ratio
- Black pepper, to taste
- 2 large white onions peeled and thinly sliced
- 20 fresh bay leaves
- 10 cloves garlic unpeeled but smashed
- 6 duck legs with thighs attached, rinsed and patted dry
- 2 pounds duck fat or 32 ounces vegetable oil
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