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.

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