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Foodrhythms

About Recipe

It’s always bittersweet when our month of exploration comes to an end. But before we say goodbye to France, I wanted to leave you with one of my favorite recipes, Confit de Canard. I first made duck confit for my wedding anniversary in 2009, and it’s been a yearly tradition ever since. If you choose to make only one dish from Lexi Bites, I hope it’s this one.

Ingredients

duck legs or 1 whole duck, cut into leg and breast pieces

salt

cloves garlic, minced

bay leaves, crushed

springs fresh thyme

peppercorns, crushed

rendered duck fat, lard or olive oil

See Recipe Procedure

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