Duck Confit

It may come to you as a surprise, but I really enjoy food and cooking. I try to cook for every meal and I have prepared a wide range of dishes (to name a few, roast chicken, duck fat potatos, mustard sauced beef ribs, leg of lamb, rabbit, and my favorite, veal roast.)

Here is a simple dish I prepare whenever I am stressed for time and it incorporates one of my favorite ingredients, duck confit.

At one point in time, duck confit was prepared in order to preserve duck. This centuries old French technique consist of curing duck legs in salt and then poaching the legs in its own duck fat for hours on end. Once cooked the legs are covered in fat and can last for several weeks.

Here is my take on duck confit:

Duck Confit Duck Confit

Total Time: 20 minutes

Preparation: 10 minutes
Cook: 10 minutes

Yield: 4 servings

2 duck leg confit (5 ounces)
5 corn tortillas
2 gloves of garlic, peeled and pressed
2 teaspoon of duck fat
parsley flakes
truffle salt


Shredded Duck Confit Duck Confit


  • Use a knife and shred all of the meat off the bone. It is easier to divide the legs into thigh and drumstick. Keep the shredded pieces a medium size and be sure to get all the meat off.
  • Cut the tortillas into eights.


Duck Confit in a Pan Duck Confit

  • Heat a skillet to high heat and place duck fat. Add the cut tortillas. Cook for one minute and add shredded duck to skillet.

Duck Confit parsely Duck Confit

  • Wait another three minutes and add the parsley and garlic.
  • Cook till tortillas and duck are golden brown.
  • Add truffle salt to your tasting.
  • Consume

Duck Confit and tortilla Duck Confit

You can purchase duck confit online here.

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  • Me

    Dear Austin,

    If you are going to come and cook in my kitchen every night and use my utensils all the time, I would appreciate if you offered me some food (it’s the least you could do when you use somebody’s utensils whom you don’t even talk to and without asking, right?) or if you are not feeling generous, which is expected, at least clean up after yourself by washing my dishes properly (i.e not leaving bits of duck and grease on them as I have so often found). I do not have the time or patience to clean up after you.

    Thank you!


    (The ability to attach images to these comments is a cool feature – I was thinking of attaching some dirty-dish evidence, but I decided to be nice and save you from that kind of embarrassment!  ;) )