Duck Confit, The Right Way

• 1 shallot, minced
• 1/4 cup evaporated cane sugar
• 1/4 cup kosher salt
• 3 tablespoons coarsely ground black pepper
• 4 cloves garlic, minced
• 6 sprigs thyme, chopped
• 4 duck legs with thighs
• 4 duck wings, trimmed
• 4 cups duck fat

1. Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
2. Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
3. Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
4. Preheat oven to 225 degrees F (110 degrees C).
5. Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
6. Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
7. Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

shallot, cane sugar, kosher salt, ground black pepper, garlic, thyme, thighs, duck wings, duck fat

Taken from www.allrecipes.com/recipe/259108/duck-confit-the-right-way/ (may not work)