V0: described, not machine-verified
Duck Confit
This page is one recipe in Cookwala's open index. Cookwala is the open standard for cooking safely: a recipe format that people, appliances and robots can check before cooking. Why Cookwala · All recipes · Try the dry run
Ingredients
- duck legs4 pieces (250g / 8oz each)
- duck fat750 ml / 25 oz
- cooking/kosher salt4 tsp
- thyme sprigs1/3 cup (lightly packed)
- sage sprigs1/3 cup (lightly packed)
- Rosemary sprigs1/3 cup (lightly packed)
- oregano sprigs1/3 cup (lightly packed)
- Garlic Cloves6 cloves (smashed with skin on)
- shallot1 (sliced 0.7cm / 1/3" thick)
- Black peppercorns1 tbsp
- Coriander seeds1 tbsp
- Star anise8
- bay leaves2
- juniper berries2 tbsp
- Cloves8
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 640, protein 38, fat 48, carbs 1, fiber 0, sugar 0
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: recipetineats.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed