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- 8-10 duck legs
- 5 cups duck fat
- 1/2 cup of green salt
- 1 cup kosher salt
- 1/2 cup fresh parsley
- 2 tablespoons fresh thyme, chopped
- fresh bay leaves
Duck Confit with Green Salt
for the green salt
makes about a cup
1. To make the green salt, blend all ingredients together in a blender. Season duck legs with green salt overnight.
2. The next day, place the duck fat and legs in a large saucepan over medium high heat. Simmer for about 30 minutes, until a fork plunges easily into the thigh. Transfer the legs into a sealable container and pour the duck fat overtop so that they are submerged. Cool, cover and keep in the fridge for up to a month.
3. When ready to use, remove legs from the fat and scrape off any excess. Place the legs in a large frying pan over medium heat. Let the duck legs brown on both sides, about 5 minutes on each side. Reserve the fat in the pan to cook the potatoes.