Duck Confit

Name: Duck Confit
Ingredients: 1 tablespoon kosher salt; 1/2 teaspoon ground sage; 1/2 teaspoon dried lavender; 1/2 teaspoon ground allspice; 1/2 teaspoon crushed juniper berries; 1/2 teaspoon ground coriander; 1/2 teaspoon canela or cinnamon; 2 tablespoons cracked black pepper; 4 duck legs and thighs (see note); 1/4 cup mild chili powder; 8 garlic cloves, peeled; 2 cups, approximately, rendered duck fat (see note)

12 ingredients

10 steps

Ingredients

1 tablespoon kosher salt
1/2 teaspoon ground sage
1/2 teaspoon dried lavender
1/2 teaspoon ground allspice
1/2 teaspoon crushed juniper berries
1/2 teaspoon ground coriander
1/2 teaspoon canela or cinnamon
2 tablespoons cracked black pepper
4 duck legs and thighs (see note)
1/4 cup mild chili powder
8 garlic cloves, peeled
2 cups, approximately, rendered duck fat (see note)

Directions

1

Combine salt, sage, lavender, allspice, juniper berries, coriander, canela or cinnamon and pepper.
2

Spread over the duck legs, and allow to cure, uncovered, in the refrigerator for 3 days.
3

After removing the duck legs from the refrigerator, brush off the excess spices, and place the duck in an oven-proof pottery or ceramic casserole that holds them snugly.
4

If necessary, separate the legs from the thighs.
5

Add the chili powder and garlic.
6

Preheat oven to 250 degrees.
7

Warm the duck fat in a saucepan, and pour enough into the casserole to cover the duck legs.
8

Place in the oven, and bake about 3 hours, until the duck is very tender.
9

Remove from the oven, and allow to cool.
10

Cover and refrigerate overnight or up to 10 days in the casserole.