Duck Confit

Directions

1. 1
   Dry the duck legs on paper towels.
2. 2
   Process the salt, garlic, peppercorns, coriander seeds, juniper berries, and thyme in a food processor until a rough paste forms.
3. 3
   Transfer to a glass or ceramic baking dish.
4. 4
   Add the duck legs, and rub with and bury in the salt mixture.
5. 5
   Cover with plastic wrap and refrigerate for 12 hours.
6. 6
   Preheat the oven to 275F (140C).
7. 7
   Rinse the duck well and pat dry.
8. 8
   Transfer to a baking dish just large enough to hold the duck in a single layer, and add the duck fat.
9. 9
   Cook the duck for 1 1/2 hours, or until very tender when tested with the tip of a knife.
10. 10
    Remove from the oven and let the duck cool completely in the fat.
11. 11
    Transfer the confit and the fat to a zippered plastic bag and refrigerate for up to 5 days or freeze for up to 3 months.
12. 12
    When ready to serve, heat the duck with a thin layer of clinging fat in a skillet over medium heat, turning occasionally, about 12 minutes, until browned and heated through.
13. 13
    Serve immediately.
14. 14
    Good with mesclun salad and roasted root vegetables.