dish
Duck confit
duck-confit · meat · French
About
Duck legs cured, then cooked slowly in duck fat until the meat is spoon-tender. A preserve that is also a dish.
Building blocks
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Duck leg800 g · ingredient · protein
Clarified butter100 g · component · fat
Duck fat600 g · ingredient · fat
Salt20 g · ingredient · seasoning
Garlic10 g · ingredient · aromatic
Fresh thyme4 g · ingredient · aromatic
Recipe build
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Steps
Shopping
History Unverified
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Sources
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Uses
- Duck leg 800 g
- Clarified butter 100 g
- Duck fat 600 g
- Salt 20 g
- Garlic 10 g
- Fresh thyme 4 g
Preparations used
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Used in
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 800.0 g Duck legpath duck-confit → duck-leg
- 600.0 g Duck fatpath duck-confit → duck-fat
- 100.0 g Unsalted butterpath duck-confit → clarified-butter → clarified-butter-prep → unsalted-butter
- 20.0 g Saltpath duck-confit → salt
- 10.0 g Garlicpath duck-confit → garlic
- 4.0 g Fresh thymepath duck-confit → thyme