Duck Leg Confit

Classic duck confit is savory, special, and just a little bit extravagant. I’m thrilled we found a version that requires no muss, no fuss.

Two duck legs, from humanely raised White Pekin ducks in Indiana, have been slowly simmered in duck fat until the meat is silky, tender, and fall-off-the-bone delicious. Each package includes simple instructions for warming the legs and crisping the skin to golden perfection. The seasoning is spot on: flavorful enough to serve as a main course, yet subtle enough to work into other dishes like pastas or cassoulet.

As a bonus, you’ll have leftover duck fat you can use for the best roasted potatoes ever.