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Duck Confit is an adored and age-old French preparation for duck legs. Whole legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin quickly crisped to golden perfection. This is a traditional Duck Confit recipe that’s low-effort and DOESN’T require buckets of duck fat! It’s simple to make, yet a lusciously indulgent dish worthy of gracing restaurant tables. This might just be the ultimate dish for a low-stress dinner party or treating your loved ones! Welcome back to French Bistro Week! From time to time, I like to dedicate a week of recipes to a theme. This week, it’s French Bistro Week!! Following Monday’s French Goat’s Cheese Salad starter, I present today’s Duck Confit as the...
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