Recipes
Foolproof Cheater’s Confit
By Erin McDowell
Prep: 15 min
Cook: 3 hr 15 min
Total: 3 hr 30 min
Foolproof Cheater’s Confit
Photo: Liz Andrew/Styling: Erin McDowell
Say “duck confit” and we think white tablecloths, fancy wine and obscene prices. It’s never something you’d make at home, right? This foolproof cheater’s confit is here to prove otherwise. Yep, it’s got a long total time—but most of that is completely hands-off baking in the oven. Plus, it uses way less added fat. Try the recipe with duck legs or chicken legs (if you buy frozen duck legs, thaw them completely first).
RELATED: Slow-Cooker Whole Chicken with Potatoes
Ingredients
Directions
Nutrition
4 servings
Duck/Chicken
4 chicken or duck legs (about 2 pounds)
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon ground allspice
½ teaspoon ground coriander
1 cup extra-virgin olive oil
1 cup unsalted butter
8 garlic cloves
2 sprigs rosemary
4 sprigs thyme
Salad
2 heads endive, leaves separated
½ cup parsley leaves
¼ cup dill sprigs
2 tablespoons lemon juice
1 tablespoon whole grain mustard
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
