Duck Confit

Cuisine: French
Course: Main Dishes, Protein Rich
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Prep Time 15 minutes
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Total Time 6 hours 45 minutes
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4 servings


Duck legs

  • 1 Tbsp sea salt
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried parsley
  • 1 Tbsp allspice berries
  • 1/2 Tbsp peppercorns
  • 4 duck legs large
  • 1 yellow onion finely chopped
  • 3 garlic cloves finely chopped
  • 2 Boxes (1 lb) Prairie Farms unsalted butter melted

Duck Sauce

  • 1 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp tomato paste
  • 1 Cup Prairie Farms sour cream


  • 1 Cup Spring Mix Salad Fresh


Duck legs

  • 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.
  • 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.
  • Strain out cooking juices. Cool quickly so fat solidifies and broth separates. Remove fat with a spoon and save broth for sauce.

Duck Sauce

  • 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 duck legs with sauce and sprinkle with spring mix salad and serve.

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