Duck Confit

• 1 sprig Rosemary, Leaves Picked Off
• 2 sprigs Thyme, Leaves Picked Off The Stem
• 1 Tablespoon Kosher Salt
• 4 cloves Garlic, Crushed
• 1 whole Orange (just The Zest)
• 1 whole Lemon (just The Zest)
• 1 teaspoon Black Peppercorns, Cracked
• 1/2 teaspoons Fennel Seeds (optional)
• 1 piece Star Anise, Crushed (optional)
• 1 teaspoon Juniper Berries (optional)
• 4 whole Mallard Or Speckled Goose Duck Legs (about 16 Oz) Or The Equivalent In Smaller Duck Legs, Or Gizzards, Hearts, And Necks
• 6 Tablespoons Duck Fat

1. 1.
2. Make the confit salt by roughly chopping the herbs and combining all of the ingredients, except the duck and duck fat, together in a small bowl.
3. 2.
4. Rinse the duck and pat dry.
5. 3.
6. Place in a baking dish or skillet and rub on all sides with the salt mixture.
7. Cover and refrigerate overnight.
8. 4.
9. Preheat the oven to 300 degrees F and remove the duck from the refrigerator.
10. 5.
11. Rinse the legs or duck parts very well and wipe out the pan and return the duck legs to a skillet.
12. 6.
13. Scoop 6 tablespoons of duck fat into the skillet and cover with tin foil.
14. 7.
15. Place in the oven and cook for 2 to 3 hours.
16. If there is skin on the legs, remove the foil in the last 30 minutes.
17. If not, turn the meat over halfway through cooking.
18. It is ready when the meat is very tender.
19. 8.
20. Remove the skillet from the oven and let rest for 10 minutes.
21. Serve hot or eat cold over a salad.
22. It is also excellent in a terrine or a cassoulet.
23. Serves 4

rosemary, thyme, kosher salt, garlic, lemon, black, fennel seeds, anise, juniper, mallard, fat

Taken from tastykitchen.com/recipes/main-courses/duck-confit/ (may not work)