Cookbook:Duck Confit


 * Duck

Ingredients

 * 4 ea. (about 2 pounds) duck leg portions with thighs attached, excess fat trimmed and reserved
 * 1 tablespoon plus ⅛ teaspoon salt
 * ½ teaspoon freshly-ground black pepper
 * 10 garlic cloves
 * 4 bay leaves
 * 4 sprigs fresh thyme
 * 1½ teaspoon black peppercorns
 * ½ teaspoon table salt
 * 4 cups olive oil

Procedure

 * 1) Lay the duck leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the salt and the black pepper.
 * 2) Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top.
 * 3) Put the fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions, and sprinkle with the remaining ⅛ teaspoon salt.
 * 4) Cover and refrigerate for 12 hours.
 * 5) Preheat the oven to 200°F (95°C).
 * 6) Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and set aside.
 * 7) Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
 * 8) Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and table salt.
 * 9) Lay the duck on top, skin side down. Add the olive oil.
 * 10) Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
 * 11) Remove the duck from the fat. Strain the fat and set aside.
 * 12) To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat.
 * 13) Store in the refrigerator for up to 1 month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.