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Duck leg confit - need a great recipe

n
Nyleve Dec 21, 2013 12:05 PM

So this is one of those things that I cannot NOT order if I see it on a restaurant menu. I have never actually made it myself. But a couple of months ago I found duck legs for a reasonable price at a market in Montreal and I am determined to make this dish. Can anyone please point me in the direction of a good, reliable, authentically delicious recipe? I want to make it for dinner on Tuesday evening. I also have plenty of duck fat and some lovely home-grown fingerling potatoes, so I assume I am good to go.

  1. m
    magiesmom Dec 21, 2013 12:17 PM

    http://www.splendidtable.org/recipes/...

    1. s
      smtucker Dec 21, 2013 01:28 PM

      This is the one that makes me swoon [or very close]:
      http://www.seriouseats.com/recipes/20...

      1 Reply
      1. re: smtucker
        n
        Nyleve Dec 22, 2013 06:16 AM

        Perfect! Both this one and the Ruhlman one below look like exactly what I want. Thank you!

      2. chefj Dec 21, 2013 02:59 PM

        This Alsatian Recipe is a great place to start after you know the method you can alter the seasonings to your tastes.
        I use a mix of Caraway, Pepper, Ginger, Nutmeg and Clove in addition to the listed aromatics.
        http://www.agfg.com.au/guide/recipes/...

        1. pegasis0066 Dec 21, 2013 03:14 PM

          I have never made confit but saw this on youtube and it looked really good:

          http://www.youtube.com/watch?v=eng_3c...

          1. hotoynoodle Dec 21, 2013 03:41 PM

            i basically use this:

            http://ruhlman.com/2010/09/how-to-mak...

            1. s
              smfan Dec 21, 2013 05:57 PM

              Gourmet has a video on their website

              1. k
                KateBChi Dec 22, 2013 07:11 AM

                I've used Thomas Keller's recipe from "Bouchon" with great success. It's never too salty.

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