This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.
The nutrition data for this recipe includes the full amount duck fat. The actual amount consumed will vary.
Duck confit may be my favorite food, and this recipe did not disappoint. I made it for a large dinner party, and everyone cleaned their plate, including those who had never eaten duck before. However, this recipe leaves out a crucial step, which this the final frying before serving - warm the jar until the fat melts so you can remove the meat, pat it dry, then put it in a frying pan over moderately high heat until the meat is crispy and golden. I also made this recipe with turkey thighs, and it was a big hit - people who hated dark meat before couldn't get enough - I served it with Harry and David's cranberry relish. - 21 Sep 2009 (Review from Allrecipes US | Canada)
Really a great recipe, wonderful with roasted garlis paste in the marinade rather than raw garlic.yum! - 09 Dec 2010 (Review from Allrecipes US | Canada)
This recipe is better than Cats! - 30 Oct 2008 (Review from Allrecipes US | Canada)