In place of pricey, hard-to-find duck fat, regular olive oil can be used to poach duck legs and thighs. The meat is rubbed with salt and herbs and dry-brined in the refrigerator for a couple days before being placed in a pot, covered in olive oil, and simmered in a low oven for several hours, until it is falling off the bone. Cooled and left submerged in the fat, the duck will keep refrigerated for up to three weeks.
The confited duck can be shredded and used for appetizers like duck rillettes or roasted whole until warm and crispy. Either way, it's an ingredient I'd always be happy to have on hand.
→ Get the recipe: The Cheat: Duck Confit at Feast
Have you ever made duck confit?
(Image: Jennifer Silverberg/Feast)