Duck Confit (Salt-Cured Slow-Cooked Duck Legs)
The great French preserve: duck legs salt-cured with garlic and herbs, slow-cooked in their own fat for hours until meltingly tender, then roasted to shatteringly crisp skin. It's a long project, but nearly all of it is hands-off.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Duck Confit (Salt-Cured Slow-Cooked Duck Legs), checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
