Duck Leg Confit with Orange and Five-Spice

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Appears in Cook's Country December/January 2023

A traditional French method produces succulent, luxurious results.

SERVES 8

TIME 3 1⁄4 hours, plus 26 hours curing and cooling

Duck Leg Confit with Orange and Five-Spice

WHY THIS RECIPE WORKS

Making duck confit requires just three simple steps: curing duck legs in salt and seasonings; slow poaching them in rendered duck fat; and storing the legs in the strained, cooled fat until you're ready to serve them. We started by trimming...

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