Duck Confit

Updated at: Thu, 17 Aug 2023 11:32:40 GMT

Step 1

Combine the salt, pepper, thyme, rosemary, bay leaf and whole spice. Rub the mixture all over. the legs and wings. Place in a large bowl. Stud the 6 largest garlic cloves each with a whole clove. Tuck between the duck pieces. Cover and refrigerate for 24 hours.

Step 2

Place the reserved duck fat and 1 cup of water in a heavy bottom saucepan. Bring the water to aboil, lower the heat and simmer until the fat has melted and the water has evaporated, about 1 hour. Remove from heat and pass the liquid through a strainer lined with cheesecloth.

Step 3

Melt the rendered duck fat in a large, heavy bottom casserole or pot over medium heat. Remove the duck pieces from the refrigerator and wipe off the spice mixture. Reserve the garlic.Slide the duck into the fat. Add the garlic. Slowly cook the duck over low heat until the leg meat can be easily pierced with a toothpick, about 2 hours for the wings and about 2 1/2 hours for legs. Do not allow the fat to boil. Using a slotted spoon, carefully transfer the duck to a tall glass jar or crock. Pass the duck fat through a strainer lined with cheesecloth into the jar. The duck should be completely covered by the fat. Cool to room temperature. Refrigerate.

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