Recipe by Bryce Gifford
"This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family."
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uncooked Peking duck legs
lemon, zested and thinly sliced
whole allspice berries
rendered duck fat
Duck confit may be my favorite food, and this recipe did not disappoint. I made it for a large dinner party, and everyone cleaned their plate, including those who had never eaten duck before. However, this recipe leaves out a crucial step, which this the final frying before serving - warm the jar until the fat melts so you can remove the meat, pat it dry, then put it in a frying pan over moderately high heat until the meat is crispy and golden. I also made this recipe with turkey thighs, and it was a big hit - people who hated dark meat before couldn't get enough - I served it with Harry and David's cranberry relish.
Really a great recipe, wonderful with roasted garlis paste in the marinade rather than raw garlic.yum!
This recipe is better than Cats!
I used two whole ducks and cut them up to confit the breasts too. Fortunately it was a rainy Saturday so I had the whole day, and kitchen to myself. Thank you honey.
Make sure you buy fresh juniper berries. It really makes a difference. I would also slightly brown the duck pieces, skin side only, before putting in the fat and baking. The caramel color makes it more appetizing and keeps the skin on each piece better.
This dish is worth the work if you have a little french brandy on hand too!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 2500
** Calories from Fat: 2430
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