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- 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
- 1 tablespoon plus ⅛ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 10 garlic cloves
- 4 bay leaves
- 4 sprigs fresh thyme
- 1½ teaspoon black peppercorns
- ½ teaspoon table salt
- 4 cups olive oil
- Lay the leg portions on a platter, skin side down.
- Sprinkle with 1 tablespoon of the salt and the black pepper.
- Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
- Lay the remaining 2 leg portions, flesh to flesh, on top.
- Put the fat from the ducks in the bottom of a glass or plastic container.
- Top with the sandwiched leg portions.
- Sprinkle with the remaining ⅛ teaspoon salt.
- Cover and refrigerate for 12 hours.
- Preheat the oven to 200°F (95°C).
- Remove the duck from the refrigerator.
- Remove the garlic, bay leaves, thyme, and duck fat and set aside.
- Rinse the duck with cool water, rubbing off some of the salt and pepper.
- Pat dry with paper towels.
- Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enamelled cast iron pot.
- Sprinkle evenly with the peppercorns and table salt.
- Lay the duck on top, skin side down.
- Add the olive oil.
- Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
- Remove the duck from the fat.
- Strain the fat and set aside.
- To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator.
- Alternately, pick the meat from the bones and place it in a stoneware container.
- Cover the meat with a thin layer of some of the strained fat.
- The duck confit can be stored in the refrigerator for up to 1 month.
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.