Three-Pepper Duck Confit

Directions

1. 1
   Using poultry shears, remove the duck backbone and the wings at the second joint.
2. 2
   Cut the duck into 2 breasts and 2 whole legs and trim off the excess fat.
3. 3
   In a small skillet, toast the white and black peppercorns, the cloves and the crushed red pepper over moderate heat until fragrant, 2 minutes.
4. 4
   Transfer to a food processor.
5. 5
   Add the salt, rosemary, thyme, garlic and orange zest and process until finely ground, 2 minutes.
6. 6
   Transfer the salt mixture to a large bowl, add the duck and dredge well.
7. 7
   Set the duck breasts and legs in a baking pan, skin side up.
8. 8
   Sprinkle lightly with more of the salt, cover with plastic wrap and refrigerate for 6 to 8 hours.
9. 9
   Preheat the oven to 275.
10. 10
    Rinse the duck pieces and arrange them in a deep baking dish just large enough to hold them.
11. 11
    Pour the duck fat over the duck so it's completely submerged.
12. 12
    Cook the duck for 2 hours and 15 minutes, turning occasionally, until fork-tender; the skin will separate from the meat when the duck is done.
13. 13
    Let the duck cool in the fat, then refrigerate for 8 hours.