Anne's Confit of Duck Legs


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


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

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