How to make Duck Leg Confit | Chef Cuso

1.8K views · 37 reactions | Confit means to cook in its own fat, and is a popular French technique to give meat a luxuriously silky texture and herb-infused aroma. The duck is pan-fried before serving, to give the tender meat a crisp outer layer. Get the recipe: sbs.com.au/food/recipes/duck-confit | SBS Food | Facebook

Duck Confit- Duck confit sounds intimidating but it’s one of the easiest recipes to make. The biggest part is planning ahead. This is a low & slow bake at 8hrs. Start the bake early & you will have the most amazing dinner ever! The key to a delicious duck confit is the duck. That's why my “go to” is D'Artagnan Foods rohan duck legs. Head over to their site to see their full lineup! Ingredients: 4 D’artagnan rohan duck legs, 1 tbsp herbs de provence, 2 tsp kosher salt, 4 garlic cloves, minced, 1