Slowly poached on the bone in rendered duck fat with shallots, garlic, thyme, and bay leaf, this confit is a delicious snack or main dish, stuffed into pasta or torn into duck carnitas tacos. We recommend eating either chilled or fully, evenly heated in the oven.

From our beloved partners in Upstate New York.

Recipe for a Panko Crusted Duck Leg Confit:

• 1 duck leg conift
• 1/2 cup duck fat
• 1 cup panko breadcrumbs
• 1/2 cup all purpose flour
• 1 egg
• 4 sprigs Lemon Thyme 
• Halved lemon 

Directions: 

1. Dredge duck leg confit in flour, egg, then panko breadcrumbs. Rest in the fridge to chill for 30 mins.

2. Heat a skillet or pan with duck fat until oil reaches 375* F. Fry duck lef confit in the duck fat until golden brown. Add the lemon thyme to the bubbling hot duck fat during the last 2 minutes of cooking. 

3. Finish with a dash of flor de salt salt and a fresh squeeze of lemon juice.

Perishable

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