Duck Confit

Ingredients

Directions

1. 1

   Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock.

2. 2

   Leaving bones and skin attached, chop breasts into halves.

3. 3

   With a cleaver, remove tips of drumsticks to use in stock.

4. 4

   Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes.

5. 5

   Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours.

6. 6

   To test for doneness, pierce with a sharp fork.

7. 7

   It should just fall off fork when shaken.

8. 8

   Transfer duck pieces to a medium baking dish and add the fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks.

9. 9

   Before serving, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming slightly on a rack in the oven.

10. 10

    Serve duck hot or cold.