Duck Confit

Photo by Con Poulos

Ingredients

2 teaspoons white peppercorns
2 tablespoons vegetable oil
1 cup water
6 7-ounce containers rendered duck fat
15 garlic cloves
12 whole duck legs (leg and thigh)
2 bay leaves
+ 2 more ingredients
- ½ cup coarse kosher salt
- 1 tablespoon dried thyme

Finely grind first 4 ingredients in spice mill. Trim excess fat from duck legs; place trimmings in bowl, cover, and chill. Rub salt mixture all over duck legs. Layer legs and garlic cloves in large resealable plastic bag. Seal; chill 24 hours. Preheat oven to 325°F. Simmer duck fat, duck trimming...

View full recipe at Epicurious

Comments

Variations on Duck Confit

- 5 sprigs fresh thyme
- 1 duck, about 4-1/2 lb.
- 4 tsp. coarse salt
- 2 bay leaves, broken into pieces
- 3 large cloves garlic, crushed and peeled
Duck Confit
- 4 cups duck fat
- 3 tablespoons salt
- 4 cloves garlic
- 1 shallot
- 6 thyme
- Coarsely ground black pepper
- 4 duck legs with thighs
- 4 duck wings, trimmed