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Ingredients
- 6 x Duck legs
- 3/4 c. Kosher salt
- 8 x Black peppercorns
- 8 x Garlic cloves, crushed
- 8 x Thyme sprigs
- 3 x Bay leaves, crumbled
- 1 quart Rendered duck fat, melted, (or possibly mild extra virgin olive oil)
Directions
- Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a non reactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated
- Remove legs from container, rinse off salt and seasonings under cool water and pat dry. Place in a deep saucepan or possibly Dutch oven large sufficient to hold legs in one layer and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook till meat actually pulls away from drumsticks. Allow confit to cold in its fat. Store, completely covered in fat, refrigerated, for up to 1 month before using.
- Yield: 6 pcs
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