You got it right. Chicken confit–not duck.
We were having our supper club over last week and I wanted to cook something a bit different. I thought of duck confit, which I adore, with it’s crispy skin and melting tender meat. But it’s hard to find duck leg quarters, and I was afraid some folks might not like duck anyway.
So, I came upon the idea of using the centuries old technique of confit with chicken.
Why not, right?
It elevates the lowly leg quarters to a meal fit for, well, your best friends!
It’s a very simple recipe. Even though it takes a couple of days to make, only about an hour is active cook time.
4 chicken leg quarters
2-3 cups duck fat or mixture of vegetable and olive oil
6 T salt
6 garlic cloves-smashed
6 sprigs fresh thyme
Coarsely ground black pepper
|Chicken Confit has crisp skin and
luscious meatthat melts in your mouth.
|In a small bowl, mix the scallions,
garlic, fresh thyme and black pepper.