Duck Confit

Confit can be used to make rillettes or cassoulet. Serve confit with potatoes and a salad, or add to a pesto pasta sauce. For a spicy version, try topping warm confit with salsa. Delicious!

2 pairSonoma Artisan Foie Gras duck legs
To tasteSalt and pepper
2Bay leaves
2" sprigFresh thyme, chopped
6Black peppercorns
2 cupsSonoma Artisan Foie Gras rendered duck fat


Blend salt, pepper, bay leaves, and thyme. Rub duck legs with mixture. Place in a container and sprinkle with any remaining mixture and peppercorns.

Cover and refrigerate overnight.

Melt duck fat in 2 teaspoons hot water in saucepan. Cook over low heat until clear.

Add duck legs, skin side down. Bring to a boil and cover pan.

Lower heat and simmer 2-3 hours, or until very tender when tested with a fork.

Strain fat, cool, and save.

To serve as an entr�e, cover and bake the confit at 400� until brown and crispy � about � hour.

Confit can be refrigerated up to seven days or frozen.

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