| No images? Click here  Traditional Duck Confit  For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. This cure seasons the meat and gives it a touch of vegetal sweetness, and it's then rinsed off (which allows for the duck fat to be reused later for subsequent batches of confit). The duck legs are submerged in the fat and cooked gently in a low oven until completely tender. The kitchen essential  Duck Fat The amount of duck fat needed for this recipe is dependent on the size of your cooking vessel. You need enough rendered duck fat to fully cover the legs and keep them submerged throughout cooking. You can render duck fat yourself from breaking down whole ducks or purchase containers of rendered duck fat at well-stocked supermarkets or online. More dang for your duck!
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