Duck Confit

Duck legs slow-cooked in their own fat until silky and tender, then crisped in a screaming hot pan.

640 cal / serving 2g net carbs 42g protein 50g fat Prep: 15 min Cook: 180 min 2 servings

1. Rub duck legs with salt, garlic, thyme, rosemary, and pepper. Refrigerate uncured at least 2 hours.

2. Place in a baking dish; cover with duck fat (or olive oil as substitute). The legs should be submerged.

3. Cook at 250°F for 2.5–3 hours until meat is very tender and pulls easily from the bone.

4. Remove legs. Reserve the fat for future confit or roasting potatoes.

5. Heat a heavy skillet to high. Sear duck legs skin-side down 5–6 min until skin is shatteringly crispy.

6. Rest briefly and serve with wilted greens or celery root purée.

Date

Meal