Easy Duck Confit

Please welcome guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook as he shares his method for making what he affectionately calls “ghetto duck confit”. So easy, and outrageously good. ~Elise

Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. next the skin is crisped in a pan or oven, giving

you the sinful combination of silky meat and crackling skin. It’ll roll your eyes back it’s so good.

Real confit takes more than a day to manufacture. But I have a work-around that takes just a little more than two hours, and is nearly as good. And it’s easy – I mean super easy.

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