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1
Cut the duck into two legs with thighs attached, two breasts and wings.
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2
Cut off the wing tips and reserve.
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3
Reserve the two breasts for another use.
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4
Remove the excess fat from the carcass and set both carcass and fat aside.
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5
Combine the salt, pepper, thyme, rosemary, bay leaf and quatre epices.
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6
Rub the mixture all over the legs and wings.
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7
Place in a large bowl.
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8
Stud the 6 largest garlic cloves each with a whole clove.
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9
Tuck between the duck pieces.
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10
Cover and refrigerate for 24 hours.
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11
Place the reserved duck fat and 1 cup of water in a heavy-bottom saucepan.
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12
Bring the water to a boil, lower the heat and simmer until the fat has melted and the water has evaporated, about 1 hour.
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13
Remove from heat and pass the liquid through a strainer lined with cheesecloth.
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14
Pour the fat into a Mason jar and cool to room temperature.
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15
Refrigerate until completely cooled.
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16
It will keep for up to four months refrigerated.
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17
Melt the rendered duck fat in a large, heavy-bottom casserole or pot over medium heat.
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18
Remove the duck pieces from the refrigerator and wipe off the spice mixture.
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19
Reserve the garlic.
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20
Slide the duck into the fat.
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21
Add the garlic.
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22
Slowly cook the duck over low heat until the leg meat can be easily pierced with a toothpick, about 2 hours for the wings and about 2 1/2 hours for legs.
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23
Do not allow the fat to boil.
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24
Using a slotted spoon, carefully transfer the duck to a tall glass jar or crock.
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25
Pass the duck fat through a strainer lined with cheesecloth into the jar.
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26
The duck should be completely covered by the fat.
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27
Cool to room temperature.
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28
Refrigerate.
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29
If you plan to store the confit for an extended time, cover the solid fat with half a layer of vegetable oil to form an airtight seal that will keep the confit longer.
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30
Refrigerate at least a week before eating; it can keep up to 3 months.
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31
When ready to use, remove from refrigerator.
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32
Let stand at room temperature until the fat softens.
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33
Remove the pieces and wipe off excess fat.
