Duck Confit

• 1/2 cup coarse kosher salt
• 1 tablespoon dried thyme
• 2 teaspoons white peppercorns
• 2 bay leaves
• 12 whole duck legs (leg and thigh)
• 15 garlic cloves, peeled
• 6 7-ounce containers rendered duck fat
• 1 cup water
• 2 tablespoons vegetable oil

1. Finely grind first 4 ingredients in spice mill. Trim excess fat from duck legs; place trimmings in bowl, cover, and chill. Rub salt mixture all over duck legs. Layer legs and garlic cloves in large resealable plastic bag. Seal; chill 24 hours.
2. Preheat oven to 325u0b0F. Simmer duck fat, duck trimmings, and 1 cup water in large saucepan over medium-low heat until water evaporates and simmering slows, about 30 minutes. Thoroughly rinse salt mixture from duck and discard garlic; pat dry. Place duck in large deep roasting pan. Pour hot fat over. Cover with foil; place in oven. Cook until meat is tender and falling off bone, about 3 1/2 hours. Uncover; cool slightly. Transfer to refrigerator. Chill until cold. Cover; chill at least 4 hours. DO AHEAD:
3. Before using duck confit in a recipe, preheat oven to 400u0b0F. Heat oil in heavy large skillet over high heat. Remove duck from fat; scrape fat back into pan. Working in batches, cook duck, skin side down, in skillet 1 minute. Transfer, skin side down, to rimmed baking sheet. Roast until skin is crisp and duck is heated, about 15 minutes. Remove from sheet, keeping skin intact.
4. Duck legs can be found at some supermarkets and at specialty foods stores. Look for rendered duck fat in the freezer section of some supermarkets, at specialty foods stores, and online at dartagnan.com or gourmetfoodstore.com.

coarse kosher salt, thyme, white peppercorns, bay leaves, duck legs, garlic, containers, water, vegetable oil

Taken from www.epicurious.com/recipes/food/views/duck-confit-241124 (may not work)