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    Duck Confit with Green Salt

    Read original issue here


    makes 8-10

    • 8-10 duck legs
    • 5 cups duck fat
    • 1/2 cup of green salt

    for the green salt

    makes about a cup

    • 1 cup kosher salt
    • 1/2 cup fresh parsley
    • 2 tablespoons fresh thyme, chopped
    • fresh bay leaves


    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.