Home Cooking 10

NY Times Duck Confit recipe w/ no extra fat - Anyone tried?

rezpeni | Jan 17, 2010 05:05 PM

I've been planning on making duck confit for a while now scoping out places to get large quantities of duck fat locally, but then I came across this article and recipe in the NY Times with a method for making confit requiring no additional fat than what's in the duck pieces:


So I wanted to see if anyone has tried this yet and what the results were? Making confit without having to plunk down some big $$ on duck fat would be great!

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