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Ingredients

Serves 4

• 4 duck legs
• 3 tablespoons coarse salt
• 1 teaspoon freshly ground pepper
• 2 to 3 sprigs fresh thyme
• 2 to 3 fresh bay leaves, torn into pieces
• 3 pounds lard, melted, plus more if needed
• 8 cups mixed salad greens, for serving
• Perfect Mustard Vinaigrette, for serving

Description

Confit Is A Popular French Preserving Process That Involves Slow-cooking Salt-cured Meat In Its Own Fat, Then Allowing It To Sit In The Fat For Up To A Few Weeks While The Flavor Deepens. This Recipe Is Brought To Us By Anne Willan, Founder Of La Varenne

Martha Stewart