Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Duck Confit. 

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Ingredients:

• 
  
• 24 duck legs

Aromatics for Confit:

• ½ bunch fresh thyme
• 5 shallots, cut in 1/4 “rings
• 10 bay leaves
• 20 cloves garlic
• 3 sprigs of sage

Directions:

Preheat oven to 220 degrees, In a large hotel pan place aromatics on the bottom.

Place the duck legs intertwining, over the aromatics.

Using all fat from the breakdown of the whole ducks, cover the duck legs completely.

Cover with parchment paper, then foil tightly.  Cook for 4 hours, or until the meat easily breaks away from the bone.

When cooled, take duck legs out of the fat, and strain fat. Place in ½ hotel pans with fat poured over the legs.

Discard liquid, keep all fat for other uses.



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Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order.