Duck Confit

If you can't find duck fat, trim all of the excess off of the legs and puree it in a processor. Melt it down in a pan over low heat and add canola oil to embellish it.
Ingredients:
4 duck legs (with thighs)
2 cup(s) kosher salt
2 tablespoon(s) brown sugar
4 garlic cloves - peeled and sliced (Learn How)
1 shallot - peeled and sliced
6 thyme
1 teaspoon(s) coriander seeds
4 cup(s) duck fat

Steps:

-Mix all of the dry ingredients together.

-Coat the duck legs on all sides with the mixture and pack into a non-reactive casserole dish or container with the remaining mixture.

-The legs should be completely covered with the salt mix.

-Cover with plastic wrap and cure in the refrigerator at least 24 hours but no more than 48.

-When ready, rinse all of the salt off and set on a resting rack to dry (pat with a paper towel).

-Preheat the oven to 225 degrees.

-Meanwhile in a 4-inch deep Dutch oven, melt the duck fat on low heat.

-Carefully drop the duck legs into the hot fat.

-It's okay if they are not completely submerged, they will render off more fat during the cooking process.

-Cover with parchment paper and then with foil or a lid very tightly.

-Cook at 225 degrees for 3 hours.

-When it is finished, the bone should slide out of the meat.

-You can either take the duck out of the fat and use immediately or chill them in the fat.

-They will store (covered in fat) for up to 1 month.

-You can also save the fat and use again. The salt content will be greater than the original usage, so be sure and compensate for that when curing.

Pairs With:

This method is great for buying a whole duck just for the breasts. That way you have plenty of excess fat to puree for the confit.

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