Duck Confit

• 5 # duck legs (Moulard, Muscovy or Pekin)
• 3 tablespoons plus 1 tsp coarse Kosher salt
• 11/2 tablespoons coarsely chopped shallots
• 1 tsp coarsely chopped fresh garlic, plus 1 whole head of garlic, halved crosswise
• 11/2 tbs chopped flat-leaf parsley
• 2 tsp black peppercorns, lightly crushed
• 1 bay leaf, crumbled
• 1 sprig fresh thyme, chopped
• Butcher's lard (optional)
• 6 cups rendered duck fat
• 2 whole cloves

1. 1-Cure duck: Rinse & dry thoroughly. Toss w/ salt, shallots, chopped garlic, parsley, peppercorns, bay leaf & thyme. Cover w/ plastic wrap & refrigerate 18 to 24 hrs, no more.
2. 2-Rinse marinated pieces well under cold running water & drain. Place rendered duck fat in a large, very heavy pot and melt over low heat.
3. 3-Stick a whole clove in each half-head of garlic & add to melted fat. Slip in duck pieces. Cook, uncovered, until fat reaches 190u0b0 (about 1 hr); faster heating will result in stringy texture. Continue cooking at 192 to 210u0b0 (no higher), adjusting heat as necessary, for another 1 to 2 hrs, or until toothpick easily pierces the thickest part of the a thigh. Remove from heat & let duck cool in fat for an hour.
4. 4-Meanwhile, set out 3 1-quart earthenware crocks or wide-mouthed glass jars. Pour boiling water into each; swirl and pour out. Thoroughly dry containers' insides with a clean towel. Immediately place 1/2 tsp of salt in bottom of each container.
5. 5-Transfer duck legs into the containers, dividing evenly.
6. 6-Heat fat, uncovered, over moderate heat until bubbles rise to surface, skimming off foam that rises to the top. Let bubble slowly for 5 to 10 minutes, or until surface of the fat is clear. Watching carefully, reduce heat to avoid smoking.
7. 7-Ladle hot fat through a fine-mesh strainer directly onto the duck pieces, allowing a generous inch of air space between surface of the fat and rim of container. Do not include the more perishable cloudy fat and meat juices at the bottom of the pot. Rap containers gently to tamp out any air pockets. Let cool, uncovered, to room temperature. Cover and refrigerate overnight.
8. 8-If you plan on long-term storage, the next day, seal the confit by spooning a 1" layer of melted lard over the surface; since lard is more impenetrable than duck fat, this protects against spoilage. Seal with lid.
9. 9-Let age at least 1 week or up to six months in a refrigerator, or in a 50-degree wine or root cellar

muscovy, salt, shallots, fresh garlic, flatleaf parsley, black, bay leaf, thyme, butchers lard, cloves

Taken from www.epicurious.com/recipes/member/views/duck-confit-50126383 (may not work)