Lisa Hemenway Designing for Food & Function      
Print View

 

Duck Confit

12 Duck legs
3 Tbs. Kosher salt
¼ C Herbs of Provence
1 Large head of garlic, mashed

Rub spices into duck and let rest overnight in refrigerator, turning once. Cover with duck fat and bake at 250° for 3 ½ to 4 hours.

Leave in duck fat until ready to use.

Copyright © 2000-2008 Lisa Hemenway Inc. All rights reserved.

Website designed by: GraphicSmiths

Home • About Lisa Hemenway • Sonoma County’s Wine Country Real Estate • Designing with Lisa Hemenway • Contact Lisa