Duck Leg Confit

Duck Leg Confit
Duck Leg Confit
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Duck Leg Confit
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
4-6people 15minutes 6hours 30minutes
Servings Prep Time
4-6people 15minutes
Cook Time Passive Time
6hours 30minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
Duck legs
  1. Crush all sea salt and spices together. Wipe duck with paper towel and pat dry, then rub spice mixture over duck. Let sit for 20 min at room temperature.
  2. Put duck in a slow cooker. Add finely chopped onion and garlic, then pour butter over meat. Cover and cook on low for 6 hours.
  3. Strain out cooking juices. Cool quickly so fat solidifies and broth separates. Remove fat with a spoon and save broth for sauce.
Duck Sauce
  1. Bring about 1/2 cup broth to a pan and simmer on low, stir in balsamic vinegar, mustard and tomato paste. Add sour cream.
Garnish
  1. Garnish duck legs with sauce and sprinkle with spring mix salad and serve.
There is no Nutrition Label for this recipe yet.
Recipe Notes