Duck Confit

Directions

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   1.
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   Make the confit salt by roughly chopping the herbs and combining all of the ingredients, except the duck and duck fat, together in a small bowl.
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   2.
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   Rinse the duck and pat dry.
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   3.
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   Place in a baking dish or skillet and rub on all sides with the salt mixture.
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   Cover and refrigerate overnight.
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   4.
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   Preheat the oven to 300 degrees F and remove the duck from the refrigerator.
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    5.
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    Rinse the legs or duck parts very well and wipe out the pan and return the duck legs to a skillet.
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    6.
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    Scoop 6 tablespoons of duck fat into the skillet and cover with tin foil.
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    7.
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    Place in the oven and cook for 2 to 3 hours.
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    If there is skin on the legs, remove the foil in the last 30 minutes.
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    If not, turn the meat over halfway through cooking.
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    It is ready when the meat is very tender.
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    8.
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    Remove the skillet from the oven and let rest for 10 minutes.
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    Serve hot or eat cold over a salad.
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    It is also excellent in a terrine or a cassoulet.
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    Serves 4