Confit de canard


  • 4 piece Duck legs
  • sea salt
  • 10 grains pepper
  • 10 berries junipers
  • 1 branch thyme
  • 2 leave bay leaves
  • 1 kg goose fat


  • Mix the salt, crushed pepper and juniper berries. Rub this into the duck legs.
  • Put them in a bowl with the thyme and bay leaves and let them rest overnight.
  • Get the legs out of the salt and wipe them with a paper towel.
  • Melt the goose fat en put the legs in. Let them simmer on low heat, temperature between 70° and 80°C, until they are done. This takes several hours. Keep them in a closed pot.
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