Duck Confit

• 1 tablespoon kosher salt
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried lavender
• 1/2 teaspoon ground allspice
• 1/2 teaspoon crushed juniper berries
• 1/2 teaspoon ground coriander
• 1/2 teaspoon canela or cinnamon
• 2 tablespoons cracked black pepper
• 4 duck legs and thighs (see note)
• 1/4 cup mild chili powder
• 8 garlic cloves, peeled
• 2 cups, approximately, rendered duck fat (see note)

1. Combine salt, sage, lavender, allspice, juniper berries, coriander, canela or cinnamon and pepper.
2. Spread over the duck legs, and allow to cure, uncovered, in the refrigerator for 3 days.
3. After removing the duck legs from the refrigerator, brush off the excess spices, and place the duck in an oven-proof pottery or ceramic casserole that holds them snugly.
4. If necessary, separate the legs from the thighs.
5. Add the chili powder and garlic.
6. Preheat oven to 250 degrees.
7. Warm the duck fat in a saucepan, and pour enough into the casserole to cover the duck legs.
8. Place in the oven, and bake about 3 hours, until the duck is very tender.
9. Remove from the oven, and allow to cool.
10. Cover and refrigerate overnight or up to 10 days in the casserole.

kosher salt, ground sage, dried lavender, ground allspice, crushed juniper berries, ground coriander, canela, cracked black pepper, mild chili powder, garlic, approximately

Taken from cooking.nytimes.com/recipes/7041 (may not work)