Duck Leg Confit

Cured & Rinsed Duck Legs (Long Island/Pekin Duck legs)

Melted Duck Fat

**1.5kg of rendered duck fat will cover 15 duck legs/2.7kg or 6# duck legs**

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1. Lay the cured & rinsed duck legs in a single layer in the bottom of a 4" deep, full hotel pan.
2. Gently cover the legs with enough melted (not hot) duck fat to completely cover. (see photo)
3. Set a piece of parchment directly on top of the melted fat.
4. Cover with foil or a lid.
5. Slowly roast the duck legs at 300 degrees until tender & the meat pulls easily from the bone. Check after 2 hours, this will likely take 3-4 hours.
6. Remove the lid & foil. Cool the duck legs in the fat.
7. KEEP THE DUCK STORED IN IT'S FAT.

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WHEN YOU ARE READY TO REMOVE DUCK LEGS FROM THEIR FAT, BRING TO ROOM TEMP & GENTLY REMOVE FROM THE SOFTENED FAT. DO NOT PULL FROM ICE COLD FAT, YOU COULD DAMAGE THE DUCK LEG.