Cabinetry 101
Core Values
Duck Leg Confit
First butcher a duck to get the leg quarters and excess fat.
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Place
excess duck fat on the bottom of a casserole disk.
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Put leg quarters
in casserole with wings and cover with remaining fat.
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Add sprigs of thyme, rosemary, and
oregano.
Add 3 whole garlic cloves, salt, and fresh cracked pepper. Bake covered at 200° for 9 hours until....
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After cooling remove meat from duck leg, discarding any bones or tough tendons.
Add equal amounts of 50% finely chopped onion and finely chopped carrot to a hot, buttered sauté pan and sweat for one minute.
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Mix this with meat
and fresh chopped parsley to get final product below.
Season to taste with ground white pepper and salt.
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