This step-by-step guide will have you making this bistro classic like the professionals in no time - the meltingly tender meat is well worth the effort
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
The word confit actually means preserved, and essentially this is what you are doing to the duck legs. You can keep them in the fridge for about two weeks or they can be frozen for up to a year. Don’t be alarmed by the amount of fat needed; it can be re-used as many times as you want. Store it in the fridge – it also makes great roast potatoes.