- Duck Pressure Cooker (for efficient cooking at lower temperatures)
- Heavy Duty Roasting Pan (suitable for slow-cooking meat, including duck)
- Nonstick Fry Pan (useful for searing the duck legs before confit process)
- Digital Thermometer (to monitor cooking temperature accurately during preparation)
- Silicone Cooking Brushes (for easy fat removal and basting if needed, though less common in traditional French confit method)
- Slow Cooker (alternative for a long, slow cooking process)
- Meat Thermometer (specifically designed for checking meat doneness and safety during cooking processes like duck confit)
- High-Temperature Baking Sheet (if roasting or preparing a part of the recipe that requires high heat, although not directly related to confit process itself)
- Slow Cooker Lid with Venting (for traditional slow cookers used in similar long, low-temperature cooking processes)
- Quality Chef Knife Set (essential for preparing duck and other ingredients, though not specific to confit alone)
1/2 cup coarse kosher salt
1 tablespoon dried thyme
2 teaspoons white peppercorns
2 bay leaves
12 whole duck legs (leg and thigh)
15 garlic cloves, peeled
6 7-ounce containers rendered duck fat
1 cup water
2 tablespoons vegetable oil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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