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    You are in: Home / Recipes / Duck Confit Recipe
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    Duck Confit

    Average Rating:

    2 Total Reviews

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    • on January 04, 2003

      We have just finished the last little bit of this duck confit. This is one of the world's most wonderful flavours. It is really, really easy to do, despite the length of the directions. It would be an excellent dish for someone who is looking for something easy and foolproof to do with duck. You can't undercook it or overcook it. I just did duck legs, which are available in my area at the local chinese supermarket. We had it many ways: on salads, in ravioli, in sandwiches and broiled to get the skin crispy. Great recipe - I hope a lot of people give it a go.

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    • on February 14, 2003

      i have made this twice, this is awesome! i use 6 duck leg quarters. some fat from lard,1 lb, fat from 1 duck breast, rendered, 1 c olive oil.i cooked it exactly as you suggested, and it was just perfect and i have had the best confit salads, spring rolls,and pastas-- thanks for this recipe:)

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    Nutritional Facts for Duck Confit

    Serving Size: 1 (596 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2760.2
    Calories from Fat 2500
    Total Fat 277.8 g
    Saturated Fat 97.6 g
    Cholesterol 461.2 mg
    Sodium 2647.6 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 58.8 g

    The following items or measurements are not included:

    fresh thyme

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