Urgent! A question about a recipe: Melissa Clark's Really Easy Duck Confit

I made these a couple weeks ago and cured them closer to 48 hours. I varied the recipe by using Madeleine Kamman's duck confit spices (cumin, coriander, etc) and her measurement for salt(i/3 of an ounce per pound of meat). I thought it was a touch salty and blamed the extra curing time, but no one else complained. We were literally licking our plates. So I would say the 48 hours isn't a problem but you might lessen the salt a bit.

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Kristen is the Senior Editor of Food52

added about 1 year ago

With this recipe, because the salt amount is very modest, the extra curing time should be just fine. When I tested this with larger duck legs (about 1 lb. each) I actually preferred the longer cure time. Just be sure to scale up the amount of salt slightly based on weight -- it should be more like 1 7/8 tsp, plus a pinch more of the dried herbs and pepper too.

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