This recipe is featured in Duck Confit
- 6 duck legs with thighs
- 30 ml (2 tablespoons) salt
- 5 ml (1 teaspoon) crushed peppercorns
- 2 shallots, sliced
- 3 cloves garlic, lightly crushed
- 3 sprigs thyme
- 1 bay leaf
- .94 to 1.4 liter (4 to 6 cups) duck fat, as needed
1. In a ziplock plastic bag large enough to hold all the duck, combine the duck, salt, pepper, shallots, garlic, thyme, and bay leaf. Refrigerate for 12 to 48 hours.
2. Preheat oven to 120° C (250° F). Arrange the duck legs snugly in a single layer in a small deep baking dish. In a saucepan over low heat, melt the duck fat, then pour over to cover the legs.
3. Bake uncovered until the duck is tender and falling off the bone, 2 to 3 hours. Remove from heat and allow to cool slightly; discard the garlic, thyme, and bay leaf. Transfer the duck to a covered container and cover with the fat. Cool completely and store refrigerated up to three weeks.