Confit Duck Leg Pozole

Page: www.gourmet.com/recipes/2000s/2005/02/confitducklegpozole

| Course Type: Main Courses

(1 review)

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Recipe Reviews

Very tasty, but very fat.

I doubled the recipe for two. My husband thought it was too much; I thought the serving size was fine. I probably gave him the larger half, but he usually doesn't complain about these things.

I bought a can with duck duck legs confit. There is an incredible amount of fat in such a thing. Getting the skin off the legs was rather difficult because it was well melded with the fat. In retrospect, I think it might have been better to warm the contents of the can to melt the fat, then lift the legs out.

The crispy bit of rendered skin were a nice touch on the final dish.

My hominy/pozole was yellow instead of white and don't think that made a scrap of difference.

This is quite easy to make and the instructions are clear.

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