Duck Confit with Cannabis Herb Butter
Slow-rendered duck legs crisped to lacquered perfection, finished with a fragrant herb butter infused with cannabis. Pinene's resinous notes echo the rosemary and thyme tucked into the butter.
Ingredients
- 4 duck legs, trimmed
- 2 tbsp kosher salt
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 cloves garlic, smashed
- 3 cups rendered duck fat
- 3 tbsp unsalted butter, softened
- 1 tsp cannabis-infused olive oil
- 1 tbsp fresh parsley, minced
- Flaky sea salt
How to make it
- 1
Season duck legs generously with kosher salt, thyme, rosemary, and garlic. Refrigerate uncovered 24–48 hours.
- 2
Preheat oven to 285°F (140°C). Brush off excess salt.
- 3
Submerge legs in melted duck fat in an oven-safe dish. Cover tightly.
- 4
Cook 3 hours until meat pulls from bone easily.
- 5
Remove from fat. Sear skin-side down in a hot skillet until shattering-crisp.
- 6
Blend softened butter with cannabis oil, parsley, and flaky salt. Top each leg with a knob.
Cooking tips
- Confit keeps in its fat in the fridge for weeks — plan ahead.
- Save the cooking fat for the best roast potatoes of your life.
- Pair with a frisée aux lardons salad.
Dosing calculator
Start low, go slow. Adjust the THC per serving below to plan the right total infusion for this recipe.
Edible onset is typically 30–90 minutes. Wait 2 hours before re-dosing.
Start Low, Go Slow
If new to edibles, begin with 2.5–5mg THC per serving. Effects may take 30–90 minutes to onset and can last 4–8 hours. Do not drive or operate machinery. This is not medical advice. Full disclaimer
Best paired with
Pair with these strains
Each one matches the pinene story of this dish.
Forest Fire
Sativa
Energizing • Cerebral • Focused
Jack Herer
Sativa
Focused • Creative • Energizing
Pine Pressure
Hybrid
Focused • Calming • Creative
Why this pairing works
Pinene — in your strain and on your plate
Pinene is the terpene of the forest. It famously sharpens focus and counteracts the foggy edges of THC, making pinene-forward strains a great match for herb-driven, woodland-style cooking.