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 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.
Originally featured in A Dinner for the Edible Schoolyard Project