Confit duck leg

This delicious duck confit recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Want to learn more about confit?

Tony Tobin's Crisp Confit of Duck Leg, Shallot and Cassis Sauce! He serves it up with creamy mash and french beans! A dish to impress with!

Duck and pinot noir might actually be the most delicious of all food and wine matches. The delicacy of the duck with the elegance of pinot noir is unmatched

Recipe video above. A traditional recipe for Duck Confit from a French chef! Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. This Duck Confit recipe is low-effort and DOESN'T require buckets of duck fat! Simple, yet a lusciously indulgent dish worthy of gracing restaurant tables. This might just be the ultimate dish for a low-stress dinner party or treating your loved ones!Recipe courtesy…

A recent menu item at Pernoi, a Birmingham-based restaurant that opened in September, these crispy Confit Duck Legs pair well with a homemade Spice Cake.

A classic French recipe for Duck Confit, or Confit de Canard, which are duck legs slowly cooked in duck fat until meltingly tender, and then pan fried until the skin is crispy and golden. Recipe with step-by-step photos.

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, this duck confit is a low-stress showstopper.

Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre Epices 2 tablespoons (30 ml) ground white pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon (15 ml) ground nutmeg 1 tablespoon (15 ml) ground cloves DIRECTIONS Fill and preheat […]

Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2 hours, not 2 days. It's a game-changer. Bonus by-product: plenty of glorious duck fat.

What to do with fresh duck legs? We tried out this confit duck recipe for the first time... and it was heavenly! Soft and succulent meat, yum.