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How-To

How to Make Duck Confit

Learn how to poach and cure duck legs in duck fat for silky confit, an essential ingredient in cassoulet and other winter dishes.

Sarah Breckenridge
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Duck confit is one of those ingredients with a lot of mystique surrounding it, but it’s nothing more than duck legs, cured with salt and then slowly poached in duck fat. If you make your own duck confit, you’ll discover it’s as versatile as bacon or sausage for adding a ton of decadent flavor and richness to dozens of different dishes. And it’s surprisingly easy to make—all it takes is a little time.

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