What Is Duck Confit?

• 4 whole duck legs
• 3 tablespoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cloves garlic, chopped
• 2 juniper berries, crushed
• 4 sprigs thyme
• 1 bay leaf
• 4 cups duck fat, melted

1. Mix all of the seasonings together and coat the duck pieces with the mixture.
2. Place in a container or zip top bag and into the refrigerator for 24 to 72 hours.
3. Brush off the excess seasonings.
4. Preheat the oven to 225 degrees.
5. Place the duck legs in a single layer skin side down in a large pot.
6. Pour the melted duck fat over top and place in the oven for 3 to 4 hours until the meat can easily be pulled from the bone.
7. To preserve: Pour fat over cooked duck to submerge completely, allow to solidify and refrigerate.

kosher salt, freshly ground black pepper, garlic, juniper berries, thyme, bay leaf, duck fat

Taken from www.foodrepublic.com/recipes/what-is-duck-confit/ (may not work)