Duck Confit

Directions

1. 1
   Press duck legs, flesh-side down, into salt.
2. 2
   Lightly sprinkle additional salt on fat side.
3. 3
   In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down.
4. 4
   Store overnight, covered and refrigerated
5. 5
   Remove legs from container, rinse off salt and seasonings under cold water and pat dry.
6. 6
   Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat.
7. 7
   Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks.
8. 8
   Allow confit to cool in its fat.
9. 9
   Store, completely covered in fat, refrigerated, for up to 1 month before using.