Confit of Duck
Serves four as an entrée
Confit can be used to make rillettes or cassoulet. We often enjoy a dinner of confit served with potatoes and a salad. For a spicy version, try topping warm confit with salsa. Delicious!
INGREDIENTS
2 pair duck legs
2 bay leaves
2” sprig fresh thyme
6 black peppercorns
2 cups duck fat
Salt & pepper
PREPARATION
Blend salt, pepper, bay leaves, and thyme. Rub duck legs with mixture. Place in a container and sprinkle with remaining mixture and peppercorns.
Cover and refrigerate overnight.
Melt duck fat in 2 teaspoons hot water in saucepan.
Cook over low heat until clear.
Add duck legs, skin side down.
Bring to a boil and cover pan.
Lower heat and simmer 2-3 hours, or until very tender when tested with a fork.
Strain fat, cool, and save.
To serve as an entrée, cover and bake the confit at 400° until brown and crispy – about ½ hour.
Confit can be refrigerated up to seven days or frozen.