Directions:
- Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated
- Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks. Allow confit to cool in its fat. Store, completely covered in fat, refrigerated, for up to 1 month before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1418.55 Kcal (5939 kJ) | ||
| Calories from fat | 1383.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 153.75g | 237% | |
|---|---|---|---|
| Cholesterol | 238.61mg | 80% | |
| Sodium | 3261.16mg | 136% | |
| Potassium | 16.44mg | 0% | |
| Total Carbs | 1.38g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 22g | 44% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 575.92 Kcal (2411 kJ) | ||
| Calories from fat | 561.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.42g | 237% | |
|---|---|---|---|
| Cholesterol | 96.87mg | 80% | |
| Sodium | 1324.01mg | 136% | |
| Potassium | 6.67mg | 0% | |
| Total Carbs | 0.56g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 8.93g | 44% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.7mg | 9% | |
| Calcium | 6.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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