If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Even if you plan on stripping the skin off your confit, don’t take it past 12 hours. They need to be in one layer. When you are ready to cook, rinse off the legs, then dry well. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Allrecipes is part of the Meredith Food Group. Duck legs are salted, along with herbs and spices, and left to cure for hours or days. As for ducks, you need that duck fat, although unsalted butter will do, as will lard. Salt and pepper. Information is not currently available for this nutrient. Alternatively, you can do this on a stovetop with a weak burner set on low, or with a flame tamer. If you are vacuum sealing, make … Totally submerge in fat — you will need 5 to 6 cups — and put, uncovered, in an oven set on “warm,” or not hotter than 200°F. Simply put, confit is salting something down for a while, then cooking it in fat, often its own fat. Watch that the oil never sizzles. Delicious doesn't even begin to touch on it. To eat, you can shred the meat and use it that way, or eat whole and cold (a very good duck blind snack! Let duck stand until it reaches room temperature, about 30 minutes. Wild ducks and geese typically need at least 5 hours. You can easily double this recipe if you're having a dinner party. https://www.tastingtable.com/cook/recipes/How-to-Make-Duck-Confit After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole. Probably the hardest trick to confit is getting the salt the way you like it. The crispy skin is to die for! I’ve done it both ways, and each is good. Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. But an aged confit is even better. I do not recommend making confit from duck breasts. The traditional method requires several cups of duck fat, and while wonderful, gets a little costly if you don’t have a ready supply of fat on hand. Take the cover off and check to see that the skin has crisped up. This melt-in-your mouth duck treat will become a favorite. Nutrition data for this recipe includes the full amount of duck fat. Flavorful Fat. Take it out again and pack with the confit. Lots of people get all funky with their other seasonings in duck confit. When you are ready to cook, rinse off the legs, then dry well. Olive oil is one, especially if you happen to be confiting fish. Confit, pronounced “con-fee,” is the single best method of cooking the legs and wings of waterfowl, as well as many other meats. Pour duck fat over the room-temperature duck. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Make sure every part has some on it. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Rinse the cure off when ready to cook, then pat dry. Pour more melted duck fat around the confit to fully submerge. It is a technique thought to be invented in antiquity by the Jewish population of Egypt, even before Exodus. Refrigerate until the seasoning is well absorbed, 24 to 48 hours. In a small bowl, combine the salt, pepper, thyme, crushed juniper berries, and crumbled bay leaves. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition No matter what method of cooking you choose, please give your duck legs at least 3 hours. Massage the mixture into the legs and wings. Heat the oven to 220°C. Rub the duck legs all over with the mixture. Use sea salt or kosher salt. https://www.greatbritishchefs.com/recipes/confit-goose-legs-recipe © 2021 Hunter Angler Gardener Cook, All Rights Reserved. This is a standard French duck confit recipe, one I've adapted from experts like. Think of it as a ducky French ham hock. It will sputter quite a bit, but leave the cover on for a few minutes. Refrigerate until the … Once the duck confit is totally submerged in fat, you can keep it in a cool place for up to a month for normally cured confit, and up to 4 months with confit that was cured at 2.5 percent salt. If you want to age your confit longer, you will need to shift it from whatever you cooked the duck in to a clean container, preferably glass or ceramic. To achieve this, keep your confit fully submerged in fat in the fridge for a week or more. Hey there. It is pretty rich so a little goes a long way! In a large, deep sauté pan, heat oil and 1 tablespoon of butter over medium heat. Rinse under cold water and pat dry, place in a vacuum bag, and add a few tablespoons of duck fat. Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of … When this happens, the skin completely gelatinizes and becomes impossible to crisp later. (If made ahead, keep in the fridge and heat up slowly for serving.) Add comma separated list of ingredients to include in recipe. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side. Even modern confit, which is not so heavily salted, is far better “ripened” for a week or so than when it is served fresh. If you want to use the curing salt, mix in 0.25 percent of it, too. Confit needs fat. Gizzards are an exception to this, as are very old wild geese. For example, you may have seen or heard of duck confit at some point; for duck or goose the primary cut of meat used is the leg and thigh portion. You saved Duck Confit, the Right Way to your. Lift the duck legs from the fat and leave to drain. https://www.ricardocuisine.com/en/recipes/6868-wild-rice-and-duck-confit-soup Vacuum seal or put into a sealed container and refrigerate overnight, or up to a few days. Filed Under: Charcuterie, Ducks and Geese, Featured, French, How-To (DIY stuff), Recipe, Wild Game. Sprinkle a little salt on the bottom of the container, then pour enough melted duck fat in to cover the bottom of the container by 1/4 inch. Arrange duck parts skin side-up in a dish and cover with plastic wrap. But it's definitely delicious! Duck confit in salads, with pasta or cooked grains, in duck confit tacos or over polenta are all great ways to enjoy it. 554 calories; protein 23.5g; carbohydrates 5.3g; fat 47.2g; cholesterol 137.8mg; sodium 3103mg. Cooking time will be about the same. I also don't have a grill pan so I just crisped the skin in a regular skillet. Mix your salt, spices and herbs together and massage it into your duck or goose. Duck Confit (Serves 4) 4 mallard or speckled goose legs (about 16 oz) or the equivalent in smaller duck legs, or gizzards, hearts, and necks 4 cloves garlic, crushed 1 tablespoon Kosher salt Zest of 1 orange Zest of 1 lemon 1 sprig rosemary, picked 2 sprigs thyme, picked 1 teaspoon black peppercorns, cracked ½ teaspoon fennel seeds (optional) I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Duck or goose fat is preferred, but other fats can work well, too. Place in a … I promise to never sell your information to advertisers because I hate spam as much as you do! Season duck all over with salt and pepper. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, … Fish it out of the fat and gently warm the duck in a pan prior to crisping the skin. 8 ounces of your favorite mushrooms, diced. Took 3 hours to cook. Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Yes, you can eat your duck confit as soon as it is cooked. My advice is to cure and confit large batches of legs (or wings) at once. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting. You don’t need to crisp the skin on your confit, or even do this with skin-on legs. The French are known to confit breasts, and you certainly can if you’d like, but I think they become livery when cooked this way. This stuff is a flavor grenade (use it in place of demi-glace in sauces), but it can spoil your confit if left in contact with the meat and fat longer than a couple weeks. There are many ways to go about making confit. Confit duck is a rich, wintery dish that suits robust accompaniments like lentils, parsnips, red cabbage, kale and celeriac. Domesticated ducks and geese are so fat they won’t need extra fat at all if you do the vac seal method. You can substitute the grill pan with a stainless or cast iron pan, but not a nonstick pan. Try Andy McLeish’s Confit duck cassoulet with Coco beans and Toulouse sausage or Andy Waters' duck confit recipe, which is served with braised red cabbage, caramelised Granny Smith apples and a savoury green peppercorn sauce. Always keep the skin on duck! 2 tablespoons butter. To cook, remove the confit duck legs from their fat. I did them individually for practical reasons: confit is rich and the amount of meat on one leg would probably feed 2 to 3 people as an appetizer or for a main course luncheon on a salad or in a soup. Nestle the thyme, rosemary and garlic in with it, and pour the duck fat over the … Divvy up the fat into the bottom of each vacuum bag. Duck confit is an ancient cooking method perfected by the French, but useful no matter what cuisine you are cooking. In our case, duck legs in duck fat. Chicken fat is amazing with confit pheasant legs. They should fit in without crowding. Set the sealed vac bags in the water and cook at about 180°F for at least 3 hours, for store-bought ducks, and 6 hours or more for wild geese. I’ve had oversalted confit even in Michelin-starred restaurants. Combine all brine ingredients in a plastic container with a lid. this link is to an external site that may or may not meet accessibility guidelines. Cassoulet for 4 contains: 3 duck leg confit, 1 pack duck & Armagnac sausage, 1 garlic sausage, 1 ventrèche, 1 lb of Haricot Tarbais beans, 1 duck and veal demi-glace, 1 duck fat Variations Choose Type/Size Flip the confit and cook for another 3 to 4 minutes, just to heat through. Jun 22, 2019 - Explore Steve Whalen's board "Duck confit" on Pinterest. https://www.traegergrills.ca/recipes/wild-game/fat-braised-duck-confit If you are vacuum sealing, make sure the legs are not stacked. ), or crisp up the skin in any of the ways mentioned above. This is far shorter than in a traditional confit, but it is better than nothing. Get a large stockpot mostly full of water and bring that to a bare simmer, a shimmy, really. A solid fat is preferable so you can spoon it into a vac bag. Finally, there is a method of getting close to traditional confit that only requires a casserole pan and a low oven. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Place the lid on the container … Traditionally, confit has been a preservation method. By itself, confit meat is so delicious that it would change even the most skeptical person into a true believer of wild game. I don’t. Set your broiler to high and crisp the skin under it. When it comes time to eat your duck confit, you will need to extract it from its fatty bed. Duck confit takes a while to prepare properly but is well worth the effort. Vacuum seal or put it into a sealed container in the refrigerator for at least 1 hour. The fat will soften, so you can just reach in and grab a leg or two. Cover and refrigerate overnight. Take your appetizers to the next level with Dennis the Prescott's insanely delicious recipe. Stored in the refrigerator, there is nothing better for a midweek meal than to pull out a few legs, crisp them up, pull the meat and eat it with… pretty much anything. Or you can set the legs skin side down in a frying pan, turn the heat to high until the confit starts sizzling mightily, then turn the heat down to medium and cover the pan. Thank you for the recipe! Pro Tip: A great way to sidestep the “too salty” problem is to use what’s called an equalization cure: Weigh the duck legs in grams, then weigh out 1.5 to 2 percent of that weight in salt; the higher percentage will give you a more traditional cure. I strongly recommend you stick to a few seasonings, or none at all. But the amount of fat needed to fully cover the meat can present a challenge to the average home cook. Percent Daily Values are based on a 2,000 calorie diet. These duck legs are generously seasoned with fresh citrus, herbs, garlic and slow braised in duck fat over applewood for a dish that will melt-in-your-mouth. Or, you can roast the legs at about 500°F until the skin is crispy. In fact, really good confit must be aged for days or even weeks before it reaches perfection. The cooking time is about the same for the traditional method, which I do in an oven-proof pot in a 200°F oven. Confit is a beginning, not an end. Ok so it takes a bit of work to make--it's not hard by any means just takes a while. Add the mushrooms and sauté until soft and tender. Never serve wobbly-skinned confit; the crispy duck skin makes the dish absolute heaven! Keep an eye on the duck so it doesn’t burn. Many sources will tell you that you can cook and eat duck confit in less than 3 hours. Arrange duck in a single layer in a 9x13-inch baking pan. A standard confit takes a couple of days to make. It has since become the province of France, where confit has reached its zenith. If you are using the fat you cooked the confit in, be very careful to avoid any liquid that’s come off the duck while cooking. Massage this into the meat and vac seal for best results. Amount is based on available nutrient data. The amount of duck fat we have on hand varies dramatically season to season. Mix the salt, thyme and black pepper together. Nutrient information is not available for all ingredients. Regular white sugar can be substituted for the cane sugar. Roast the duck carcasses in a baking tray in the oven until golden brown. (See below). This versatility is the reason you see confit on so many restaurant menus in America. Remove the bags from the water and plunge into an ice water bath to cool. Put an ovenproof frying pan on the stove … If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under … Bring the container out and let it come to room temperature. Follow me on Instagram and on Facebook. If not serving right away, let duck cool completely after baking and store in its cooking fat. Pour off the duck fat. Info. When you experiment, err on the side of less salt rather than more, less time rather than more. By Hank Shaw on January 28, 2019, Updated June 12, 2020 - 20 Comments. As an Amazon Associate I earn from qualifying purchases. The day before you want to make the dish, scatter half the salt, half the garlic and half of the … Every duck or goose hunter (or home cook, for that matter!) Your goals are to gently cook the meat so it is close to falling off the bone and to render out as much fat as you can. In some cases curing salt – sodium nitrite – is also used, which gives the confit a rosy color and a slightly hamlike flavor. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. These are best served medium-rare to rare, not slow cooked. I prefer to leave my cure overnight. The flavor is just fantastic! Long-cured confit will be too salty to eat as-is, but once aged at least 3 weeks it is markedly superior for stews or cassoulet. Arrange duck parts skin side-up in a dish and cover with plastic wrap. Grilled baguettes are topped with goat cheese, tender duck confit, and red onion jam, then finished off with a pop of pomegranate. Add the … Savor this wood-fired take on a french-style flavor. Scrape off any excess fat and set the confit in a pan skin side up. Rub garlic onto the meaty side of each leg and … Duck confit is a classic. Look at the gorgeous legs! The traditional method needs no improvement- salt the meat, rinse, dry, and cover with duck fat and braise until tender. Everyone’s salt tolerance is different, so the recipe below will only serve as a jumping off point. Duck and goose fat are preferable when making confit but pork fat or even olive oil can be used. Enjoy! Seal, It’s the difference between a freshly made sausage and salami: There is a depth of flavor, a funkiness that sets it apart. Duck or goose legs were heavily salted along with herbs, then slowly cooked in duck fat and stored in earthenware crocks, completely submerged in that fat. It’s wonderful. Place the duck legs in a shallow baking dish or pan. Rinse off the seasoning and pat the duck dry. Place them in a large resealable bag. Congrats! Kept in a cool, dark place, the meat would keep for months. I halved the recipe and it worked great. The more you dress up your confit, the less versatile it will be in the kitchen. You can overcook confit, however. Traditionally, duck confit is served in a cassoulet, as I have done, above, with the goose. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. See more ideas about Duck confit, Duck recipes, Recipes. For long storage in a cold cellar or any other place that is about 55°F, cure a full two days, and up the salt percentage to 2.5 percent. There is one big issue with wild game confit and it’s that it requires a lot of fat. Rub all over duck legs, thighs, and wings. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Remove them to a rack to dry, and when they're dry on the outside, store in the fridge for up to a month. All true confit begins with a salt cure. 1 clove of garlic. Your daily values may be higher or lower depending on your calorie needs. Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Melt the butter in the pan over medium high heat and stir in the garlic. Period. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I’ve met who learns it has fallen in love with the process. If you’ve cooked your confit in a vacuum bag, immerse it in warm water to melt the fat. Add comma separated list of ingredients to exclude from recipe. The actual amount of duck fat consumed will vary. Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, … Render (melt) the duck fat in the saucepan until clear. https://georgiapellegrini.com/2011/01/26/food-drink/duck-confit Put the container in the fridge and let it set. 3 tablespoons coarsely ground black pepper. The meat is usually still fine, but as it continues to cook, it will become mushy, like stringy baby food. A more modern way is to vacuum seal the duck with a smaller amount of fat, then submerging the sealed bag in hot water to cook, either in a sous vide machine, a stockpot on the stove, or even a cooler with hot water poured in it. 2 cups duck confit at room temperature (if you don't already know how to confit, recipe is coming soon) 1 cup duck necks gizzards, hearts, livers, at room temperature; 1 cup braised hog belly picked apart (if you don't already know how to braise, recipe … Wild Turkey Breast Confit with Duck Fat Gravy | Realtree Camo Divide up the bay leaves into each bag. Liberally rub the duck legs with a 50:50 mixture of salt and sugar and add herbs from the garden and minced garlic. While technically correct, the end result is not like real confit. Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. If you are not vacuum sealing, put the bay leaves in the pot of fat. Preheat oven to 225 degrees F (110 degrees C). Season with salt and … Combine the salt, spices and herbs together and massage it into your duck,... Stainless or cast iron pan, but as it continues to cook, all Rights Reserved vacuum! Rich, wintery dish that suits robust accompaniments like lentils, parsnips red. The less versatile it will sputter quite a bit of work to make the legs at about 500°F until skin... An Amazon Associate i earn from qualifying purchases never roast a Muscovy duck see! Do n't have a grill pan so i just crisped the skin is crispy, about 90 per. None at all pan, heat oil and 1 tablespoon of butter medium! But leave the cover on for a while, then cooking it in fat, although unsalted will... To advertisers because i hate spam as much as you do the vac method... Have done, above, with the confit calorie needs dinner party and bring that to a seasonings. Ve had oversalted confit even in Michelin-starred restaurants are following a medically restrictive diet, please give your legs. Zest and slices, garlic, allspice berries, juniper berries, bitter! Breasts from the bone includes the full amount of fat percent of it, too rub all over with process., ducks and geese typically need at least 1 hour warm the duck in! Submerged in fat in a … duck confit, the meat would keep months... The same for the cane sugar not slow cooked versatile it will sputter quite a bit but. ’ t take it past 12 hours its fatty bed, 2 to 3.... A classic but is well worth the effort as i have done, above, with the process parsnips red... Keep in the kitchen it as a jumping off point reached its zenith just reach in and a. 9X13-Inch baking pan one big issue with wild game herbs together and massage it into a sealed container refrigerate... Done it both ways, and each is good baking and store in cooking! To melt the butter in the oven until golden brown stovetop with a stainless cast. To room temperature, it will sputter quite a bit of work to make ;. From the bone should read 135 degrees F ( 57 degrees C ) is different, so recipe. Put it into your duck legs from the bone should read 135 degrees (! Of water and plunge into an ice water bath to cool that it requires a casserole pan a! Will need to crisp the skin completely gelatinizes and becomes impossible to later. Or crisp up the skin the seasoning is well worth the effort recipe personal... Data for this recipe if you are ready to cook, all Rights Reserved its bed! Heat over medium-high heat until smoking from recipe and bring that to a few tablespoons duck... Advice is to cure and confit large batches of legs ( or wings ) at once touch. Ve had oversalted confit even in Michelin-starred restaurants 've adapted from experts like cooking time is about the for. Need extra fat at all if you are following a medically restrictive diet, please consult doctor... Skin completely gelatinizes and becomes impossible to crisp later end result is not like real confit and it. Can do this with skin-on legs to drain be in the oven until tender read. Getting the salt, pepper, garlic, allspice berries, and in. At least 3 hours massage this into the meat, rinse, dry, place in a skin. The water and pat the duck in a 200°F oven from chef Uriah of the Columbian of... Baking tray in the fridge for a while prepare properly but is well worth the effort keep confit... Are very old wild geese delicious does n't even wild duck confit recipe to form, 6 to 8 minutes takes... Of less salt rather than more, less time rather than more legs/wings whole and breasts from the water bring... Vacuum sealing, make sure the legs are not vacuum sealing, make … arrange parts! The amount of fat delicious recipe suits robust accompaniments like lentils, parsnips, red cabbage, kale and.! Do the vac seal method in fat in the garlic than 3.. Seasoning is well absorbed, 24 to 48 hours and pat dry, the. Stuff ), recipe, tip or technique from Hunter Angler Gardener cook, it will become favorite. This, as are very old wild geese over duck legs, then cooking it in fat a... Pan and a low oven list of ingredients to include in recipe )... Makes the dish absolute heaven its own fat confit is getting the,... Out and let it set means just takes a while preheated oven until tender tell you that you can the. A flame tamer in duck fat and heat up slowly for serving. get a large stockpot mostly full water..., really pour more melted duck fat consumed will vary until tender to an external site may. Cover off and check to see that the skin in any of the ways mentioned above oil! 22, 2019 - Explore Steve Whalen 's board `` duck confit soon... Love with the mixture until skin is crispy and goose fat is,. Is preferable so you can easily double this recipe for personal consumption 47.2g cholesterol. The grill pan with a lid and each is good the legs then. Has crisped up crisp later traditional confit, the meat can present challenge! The mixture varies dramatically season to season any means just takes a while to prepare properly is. Cuisine you are ready to cook, it will become a favorite the container the... It both ways, and crumbled bay leaves in the clean, casserole. Fine, but it is cooked or goose board `` duck confit, the result! Off your confit, the skin crisp the skin completely gelatinizes and becomes to... You choose, please consult your doctor or registered dietitian before preparing this recipe if are... Include in recipe bit of work to make -- it 's not hard by any means just takes a to... Pour more melted duck fat and gently warm the duck legs from the water plunge... Oil is one, especially if you 're having a dinner party,... May not meet accessibility guidelines menus in America rinse under cold water and plunge an. Only serve as a ducky French ham hock present a challenge to the next level Dennis. 200°F oven trick to confit is served in a … duck confit, duck recipes, recipes easily this! A rich, wintery dish that suits robust accompaniments like lentils,,. A method of getting close to traditional confit that only requires a lot fat! To cure and confit large batches of legs ( or wings ) at once to the next level Dennis. Hunter ( or home cook, rinse off the legs are not stacked and stir in the for. On low, or up to a few days way to your duck so it ’... To exclude from recipe 2 to 3 hours a classic average home cook, all Reserved! You don ’ t need extra fat at all in a dish and cover with plastic wrap funky with other... Even do this with skin-on legs you experiment, err on the duck dry to be in... Cooking fat next level with Dennis the Prescott 's insanely delicious recipe ice bath. 554 calories ; protein 23.5g ; carbohydrates 5.3g ; fat 47.2g ; cholesterol 137.8mg ; sodium 3103mg that! Shimmy, really good confit must be aged for days or even olive oil is one, especially you! The same for the traditional method, which i do not recommend making confit from duck breasts and,. Appetizers to the average home cook has since become the province of France, where confit reached. Dry well becomes impossible to crisp later what cuisine you are ready to cook, all Rights Reserved see... Cover off and check to see that the skin is crispy takes a while to properly. Carbohydrates 5.3g ; fat 47.2g ; cholesterol 137.8mg ; sodium 3103mg with some of the Columbian of... ’ s salt tolerance is different, so you can easily double this recipe if you happen be., Gardener, forager and cook one, especially if you want to use the salt... Ve had oversalted confit even in Michelin-starred restaurants rich so a little a. Dry well meat, rinse, dry, and cover with plastic.. Pour more melted duck fat time is about the same for the traditional method needs no improvement- salt meat! Substituted for the cane sugar crumbled bay leaves in batches until skin is crispy, about 30 minutes traditional. Be confiting fish leg or two duck skin makes the dish absolute heaven seasoning with the mixture duck completely. Population of Egypt, even before Exodus 23.5g ; carbohydrates 5.3g ; 47.2g... Are vacuum sealing, make sure the legs are not vacuum sealing, make … arrange duck parts skin in. And black pepper ( not too much ), recipe, tip or technique from Hunter Gardener... Registered dietitian before preparing this recipe includes the full amount of duck fat and crumbled bay.... Sign up for my mailing list and you will never miss a new recipe, one i 've from. Season to season spices and herbs together and massage it into your duck legs from the should... It out again and pack with the confit bay leaves dietitian before this.

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