Duck Fat Confit Bell Peppers
This easy recipe for duck fat confit bell peppers makes a delicious first bite at your next dinner party's set menu. Serve with crusty French bread for a truly memorable, yet simple, taste.
Servings 8 people
- 4 large Bell Peppers cut into 8ths (core and stem removed)
- 4 cloves Garlic thinly sliced
- 1 cup Duck Fat more or less as needed to adjust the recipe
- Olive Oil if the duck fat wasn't enough (or just use more duck fat)
- 2 tsp Salt
In a pan add the bell pepper slices and duck fat and salt and put on the lowest setting. If the duck fat doesn't cover at least half the bell peppers add some olive oil or more duck fat. Best case scenario is you can do this in a pot with multiple cups of duck fat, but that isn't easy to obtain for lots of people.
While keeping the pan on the lowest setting rotate the peppers every 10-15 minutes from top to bottom.
After about a half hour add in the sliced garlic, rotate the peppers and let cook for another 20-30 minutes.
Move to a serving dish and garnish with a bit of chopped green onion (optional). Serve with crusty French bread.
Calories: 254kcal | Carbohydrates: 5g | Protein: 1g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 585mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2568IU | Vitamin C: 105mg | Calcium: 9mg | Iron: 1mg