I’m taking the basic recipe of duck confit from the book COCO (click).  It’s a recipe by Chef Willin Low from Singapore.  I will be making a couple adjustments to the recipe since I am not able to run to the store right now so I’ll be sticking with what I have on hand.

The process of making duck confit will take three days to prep but has taken me much longer to get to this point. The first time I had duck confit was at Skillet Street Food (click) and I have been hooked ever since.  When I first gad it I wanted to rush out and try to make this dish immediately but it does require a bit more skill than I had at the time.  I might not even have the skill to pull this off now but now is a better time than later since I will be wasting away at the house for a while.

I love this because it is indulgent. I don’t recommend eating this everyday but I will probably make this into the yearly holiday food rotation.  Turkey?  Duck confit!   Ham?  Duck confit!!!!

I don’t have a sauce or starch picked out for the meal yet but I have two days to figure it out!

Ingredients (day 1)

• 2 duck legs
• 1 bay leaf
• 2 thyme sprigs
• 2 garlic cloves, crushed
• Murray River Pink Salt
• Crushed black pepper……I had to crush it and save it in a tupperware container…can’t use a peppermill with one hand

Procedure

1. Rub salt and pepper evenly on the duck legs
2. Place garlic, thyme, and bay leaf on top of duck leg
3. Wrap with plastic wrap then place in container and leave in refrigerator overnight
4. 

More steps coming soon!