Duck Confit
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 tablespoons salt
4 cloves garlic, smashed
2 shallots, peeled and sliced
Black pepper, fresh ground
4 duck legs with thighs
1/2 cup duck fat
1 cup pork

Preparation

1 Sprinkle 1 tablespoon of salt in the bottom of a dish large enough to hold the duck legs in a single layer. 2 Add layer with half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate overnight. 3 Preheat the oven to 425°F. 4 Melt the duck fat in a saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck being sure to cover and place the confit in the oven. 5 Cook the slowly at low temperature with just a bit of bubbling until the duck is tender and can be easily pulled from the bone, about 1 hour. 6 Remove from the oven. Cool and store the duck in the fat. It will keep in the refrigerator for several weeks.