- 3 tbsp salt
- 4 cloves garlic, smashed
- 1 shallot, peeled and sliced
- 6 sprigs thyme
- Coarsely ground black pepper
- 4 duck legs with thighs
- 4 duck wings, trimmed
- 4 cups (approximately) duck fat
Sprinkle 1 tablespoon of salt in the bottom of the dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck skin-side up over the salt mixture, then sprinkle with the remaining salt, garlic, shallot and thyme and a little pepper. Cover and refridgerate for 1-2 days.
Preheat oven at 225F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer-just an an occasional bubble-until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove th econfit from the oven. Cool and store the duck in the fat overnight. (The duck confit will keep in the refridgerator for several weeks)
- 1 1/2 cup duck fat (reserved from duck confit)
- 4 tbsp Armagnac or Brandy
- 4 tbsp chopped parsley
- Ground black pepper and salt to tatse
Scrape the fat from the duck and reserve. Discard the bones and skin. Shread the meat into a bowl and add armangac or brandy, parsley, salt and pepper. This can be packed into jars and covered with melted reserved duck fat to store.
For Duck Rillette Crostini, scrape off th esolid duck fat and pile the meat lightly onto crostini. Top with radish slices, cornichons and chopped chives.
NOTE: This recipe is also in print on our Winter Events Calender on page 29.