Duck Confit

Directions

1. 1
   Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock.
2. 2
   Leaving bones and skin attached, chop breasts into halves.
3. 3
   With a cleaver, remove tips of drumsticks to use in stock.
4. 4
   Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes.
5. 5
   Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme.
6. 6
   Cook over low heat, uncovered, 1 1/2 to 2 hours.
7. 7
   To test for doneness, pierce with a sharp fork.
8. 8
   It should just fall off fork when shaken.
9. 9
   Transfer duck pieces to a medium baking dish and add the fat.
10. 10
    Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks.
11. 11
    Before serving, lift duck pieces out of fat.
12. 12
    Remove and discard skin and any excess fat by warming slightly on a rack in the oven.
13. 13
    Serve duck hot or cold.