CATEGORY:

Game

SERVES:

2

Duck Confit with Hazelnut Gremolata

INGREDIENTS
  • 2 duck legs
  • 1/2 cup duck fat
  • 2 garlic cloves
  • 1 teaspoon thyme
  • Salt and pepper
  • 1/4 cup toasted hazelnuts, chopped
  • Zest of 1 lemon
  • 1 tablespoon chopped parsley
METHOD / INSTRUCTIONS
  1. Rub duck with salt and thyme; refrigerate overnight.
  2. Rinse, pat dry, and slow-cook in duck fat at 250°F for 3 hours.
  3. Mix hazelnuts, lemon zest, and parsley.
  4. Broil duck to crisp skin and serve with gremolata.

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