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.
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.
This is our winter version of the classic Italian summertime appetizer. Make the tomato mixture the day before, and the toasted bread a few hours in advance. Just be sure to let the tomatoes come to room temperature before the party.