Ingredients
Duck Confit
16 duck legs
2 T. salt
2 t. black pepper, freshly ground
3 T. garlic, minced
6 sprigs thyme, chopped
2 t. rosemary, chopped
1 T. coriander, cracked
2 each bay leaves, crumbled
4 c. duck fat, melted
Preparation
Method CONFIT (1) Place duck legs in a hotel pan, skin side down. (2) Sprinkle with half of the salt and pepper. Rub half of the garlic, thyme, rosemary, coriander and bay leaves into the meat. Turn over and repeat the process with the remaining salt, pepper, garlic and herbs. (3) Cover and marinate in cooler, 24 hours. Once marinated, remove, rinse and pat dry. (4) Place duck in bottom of enameled cast iron pan, cover with duck fat and place in a 250°F oven for 6 to 8 hours or until meat pulls away from the bone. Store confit covered in duck fat in sealed container, up to 1 month.
