Duck Confit

by Michael on December 3, 2012

  • 6 duck legs
  • 6 Tablespoons Salt
  • 3 whole cloves
  • 1 teaspoon peppercorns
  • 3 bay leaves broken up
  • 1 Tablespoon dried thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 3 cloves garlic sliced thin
  • olive oil as needed

Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. In a spice grinder, put all of the spices except the garlic and blend until fine.  Evenly scatter half the garlic and Spices over the duck legs. Arrange the duck, skin-side up, in the container. Cover with a piece of plastic wrap and put a weight on top. I use a large rubber main container, with a piece of wood just a little smaller than the container and a 10 pound weight.  Cover and refrigerate for 1-2 days.

Preheat the oven to 225°F. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the olive oil over the duck (the duck pieces should be covered by oil) and place the dish in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)

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