Make

Tip

The longer the marinating time, the better.

Duck Confit with Green Salt

Brian starts the duck confit a week before, but you could go as early as a month prior to let it age in its own fat. The secret to this recipe is the green salt.

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.

You may also like
recipes
Quick Biscuits

Soft, flaky and perfect, these biscuits, made with spelt flour and yogurt, are just as good as their white flour and lard cousins.

Read More
recipes
Slow-Cooked Kale, Pancetta, Breadcrumbs + Poached Egg

We tried this without the pancetta and it was still indulgent and super tasty. Top it with a poached egg for a perfect, healthy breakfast.

Read More
recipes
Pumpkin Icebox Pie

1. Bake pie shell according to package directions, let cool. 2. Beat cream cheese in an electric mixer until fluffy, about 3 minutes. Add sweetened condensed milk and beat for another minute to combine. Fold in pumpkin purée. 3. Add next six ingredients and stir until incorporated. 4. Pour...

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.