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Prep Time: 4 Hours
Yields: 4 Servings

The term confit is often used today to describe meats with tender, melt-in-your-mouth characteristics; however, historically, confit is a cooking method in which moisture is removed and replaced with a preserving substance. This recipe yields a tender product that can be used alone or in other dishes and can be kept refrigerated for up to 2 months.

4 duck legs, with thighs
kosher salt to taste
½ tsp dried thyme
2 bay leaves, crumbled
2 cups pork lard or rendered duck fat (see recipe)
4 cloves garlic, peeled
1 sprig parsley
6 black peppercorns

Arrange duck legs in a shallow dish and season both sides generously with salt. Sprinkle with thyme and bay leaves. Cover and refrigerate 2 days. Preheat oven to 200˚F. Rinse duck legs thoroughly and pat dry with paper towels. In a medium Dutch oven, heat duck fat over high heat. When hot, remove from heat and add duck legs, garlic, parsley and peppercorns. Place pot in oven and cook approximately 2 hours or until meat is tender. Remove pot from oven and set aside to cool. Using tongs, transfer legs to a wire rack and drain. Strain fat through a sieve into a clean, deep pot. Bring fat to a boil over medium-high heat then reduce to simmer. Cook approximately 20 minutes until all duck juices suspended in fat have evaporated. Skim off any impurities and set fat aside to cool. Place duck legs in an enamel or ceramic pot and add cooled duck fat. The fat should cover legs by about 2 inches. Refrigerate for at least 1 week and up to 2 months.




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