Three-Pepper Duck Confit

• One 5-pound duck
• 1 teaspoon whole white peppercorns
• 1 teaspoon whole black peppercorns
• 8 whole cloves
• 1/4 teaspoon crushed red pepper
• 1 cup kosher salt
• 2 tablespoons rosemary leaves
• 4 thyme sprigs
• 1 large garlic clove
• Finely grated zest of 1 orange
• 3 pounds duck fat (1 1/2 quarts), melted (see Note)

1. Using poultry shears, remove the duck backbone and the wings at the second joint.
2. Cut the duck into 2 breasts and 2 whole legs and trim off the excess fat.
3. In a small skillet, toast the white and black peppercorns, the cloves and the crushed red pepper over moderate heat until fragrant, 2 minutes.
4. Transfer to a food processor.
5. Add the salt, rosemary, thyme, garlic and orange zest and process until finely ground, 2 minutes.
6. Transfer the salt mixture to a large bowl, add the duck and dredge well.
7. Set the duck breasts and legs in a baking pan, skin side up.
8. Sprinkle lightly with more of the salt, cover with plastic wrap and refrigerate for 6 to 8 hours.
9. Preheat the oven to 275.
10. Rinse the duck pieces and arrange them in a deep baking dish just large enough to hold them.
11. Pour the duck fat over the duck so it's completely submerged.
12. Cook the duck for 2 hours and 15 minutes, turning occasionally, until fork-tender; the skin will separate from the meat when the duck is done.
13. Let the duck cool in the fat, then refrigerate for 8 hours.

duck, whole white peppercorns, whole black peppercorns, cloves, red pepper, kosher salt, rosemary, thyme, garlic, orange, duck fat

Taken from www.foodandwine.com/recipes/three-pepper-duck-confit (may not work)