Most of you have probably noticed my love for duck.
Let me share with you my Budget duck confit. Traditionally, duck confit involves an obscene amount of duck fat and that's not cheap.
So what I do is adapt. I have 4 duck legs, salted. I will use a 10 inch pie pan because I want the legs to be placed tightly together.
Seasoning is simple, a few thyme springs and crushed garlic placed at the bottom of the pan. I added a tablespoon of duck fat.
Place the legs in a single layer. More garlic and thyme.
I placed a sheet of parchment paper and tightly wrapped with 3 sheets of HD foil before placing in a 250 degrees oven for 2.5 hours
After 2.5 hours, let it cool and refrigerate without unwrapping.
after a day in the refrigerate ....
These are ready for crisping either in a skillet or grill. For now they will go back in my refrigerate for emergency duck fix.
I'll reserve the fat for potatoes and eggs.
