Striker Chef's Duck Leg Confit

• Duck leg meat 4 pieces
• Whole bacon, appropriate amount
• Olive oil, enough to cover lightly
• Garlic, small amount
• Button mushrooms, small amount
• Cherry tomatoes, small amount
• Scallions, appropriate amount
• Thyme, a little
• Bay leaf 1 sheet
• Butter 1 tablespoon
• Salt, a little
• Pepper, a little

Recipe 🍳

Cooking tips 💡

• Sprinkling pepper on the skin side can cause it to burn easily when pan-frying, so it's best to sprinkle it mainly on the flesh side.
• The oil left over from confit is concentrated with the umami of chicken and herbs, so it can be wonderfully used for fried eggs or other dishes.

Recommended for 🙋

• ⭐Those who want to taste restaurant-quality premium chicken dishes using a sous vide machine.
• ⭐Those who want to complete a premium confit cleanly and smartly without wasting oil.