Skip to main content

Food & Home

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 to 10

8 to 10 duck legs

5 cups duck fat

½ cup of green salt

for the green salt (makes about a cup):

1 cup kosher salt

½ cup fresh parsley

2 tablespoons chopped fresh thyme

fresh bay leaves

1. To make the green salt, blend all ingredients together in a blender. Season the 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 over the top so that they are submerged. Cool, cover, and keep in the fridge for up to a month.

3. When ready to use, remove the legs from the fat and scrape off any excess fat. 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