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Author Notes: Inspired by Diana Kennedy's Carnitas, which is a luscious confit of pork, I set out to make duck leg confit. I took the the traditional seasonings that duck legs usually are rubbed and marinated in and instead seasoned poaching water. As the water evaporated, the duck became tender. What was left in the pan after 3 hours was duck fat to finish the job and brown the legs. The results were delicious. —sgfuirst
- 4 raw duck legs
- 2 cups water, or to just cover duck legs
- 1 tablespoon kosher salt
- 1 tablespoon dried thyme
- 8 whole black peppercorns
- 4 dried allspice berries
- 1 bay leaf
- 1 whole star anise, optional
- Place duck legs in a large saucepan. make sure there is enough room for the legs to lie flat and the sides are high enough to catch any splatters.
- Add water to just cover the duck. Place the seasonings in the pot. Bring to a boil and let simmer until water is completely evaporated, approximately 3 hours.
- Lower heat slightly and brown the duck legs in the remaining fat in the pot. Transfer to a plate to eat or refrigerate for another time. Delicious served with green lentils, shredding in a salad or tossed with a creamy pasta.