Duck Confit

Directions

1. 1
   Sprinkle 1 tablespoon of salt in the bottom of a dish large enough to hold the duck legs in a single layer.
2. 2
   Add layer with half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate overnight.
3. 3
   Preheat the oven to 425°F.
4. 4
   Melt the duck fat in a saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck being sure to cover and place the confit in the oven.
5. 5
   Cook the slowly at low temperature with just a bit of bubbling until the duck is tender and can be easily pulled from the bone, about 1 hour.
6. 6
   Remove from the oven. Cool and store the duck in the fat. It will keep in the refrigerator for several weeks.