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  • Summary

    Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is brought to us by Anne Willan, founder of La Varenne cooking school in Burgundy, France, and author of "From My Chateau Kitchen."

    Ingredients

    • 4 duck legs
    • 3 tablespoons coarse salt
    • 1 teaspoon freshly ground pepper
    • 2 to 3 sprigs fresh thyme
    • 2 to 3 fresh bay leaves, torn into pieces
    • 3 pounds lard, melted, plus more if needed
    • 8 cups mixed salad greens, for serving
    • Perfect Mustard Vinaigrette, for serving

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 3098 % Daily Value *
    • Total Fat: 340 g 523.43%
    • Saturated Fat: 133 g 665.84%
    • Trans Fat: 0 g %
    • Cholesterol: 323 mg 107.73%
    • Sodium: 4347 mg 181.14%
    • Calcium: 61 mg 6.07%
    • Potassium: 15 mg 0.43%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 6 g %
    • Dietary Fiber: 3 g 11.91%
    • Sugar: 1 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 3 g
    • Omega 6 Fatty Acid: 35 g
    • Vitamin A 134.54%
    • Vitamin C 29.87%
    • Vitamin D 86.71%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat68
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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