Duck Confit

We make this Duck Confit the traditional French way, using Mary's Free Range duck legs. They're salt-cured and then slowly poached for up to ten hours, resulting in the most tender, falling-off-the-bone, flavorful duck you've ever enjoyed. To reheat, place in a 350-375°F oven for about 10-15 minutes, until the skin is crisped and the fat is bubbling slightly. We recommend serving this celebratory, rich dish with a spicy, peppery salad like arugula and watercress—and be sure to reserve any extra duck fat for other uses, like frying smashed new potatoes or basting meat. 

Ingredients: duck, duck fat, salt, pepper.