Keto Duck Confit with Cauliflower Mash

Ingredients

• 2 Duck legs
• 2 tablespoons Kosher salt
• 3 cloves Garlic
• 1 teaspoon Thyme
• 1 teaspoon Black pepper
• Duck fat
• 1 head Cauliflower
• 4 tablespoons Butter
• 1/4 cup Heavy cream
• to taste Salt
• to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rub duck legs with kosher salt, minced garlic, thyme, and black pepper. Place in a dish, cover, and refrigerate for 24-48 hours.
2. 2Preheat oven to 135°C.
3. 3Rinse salt from duck legs and pat dry. Place duck legs in a Dutch oven or oven-safe pot and cover completely with duck fat.
4. 4Cook in the preheated oven for 3 hours, or until the duck is very tender.
5. 5Remove duck legs from the fat and set aside. Increase oven temperature to about 205°C (200°C).
6. 6Place duck legs on a baking sheet and bake for 10-15 minutes, or until skin is crispy.
7. 7While duck is cooking, prepare cauliflower mash. Steam or boil cauliflower until tender.
8. 8Drain cauliflower and place in a food processor or blender. Add butter and heavy cream and blend until smooth.
9. 9Season with salt and pepper to taste.
10. 10Serve duck confit with cauliflower mash.

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