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1
Quarter the ducks and remove the backbones.
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2
Cut and trim off as much fat as possible.
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3
Grind any excess skin and all the fat in a food processor, place in a deep saucepan with 1 cup water and render the fat (simmer it over low heat for about 45 minutes, uncovered), strain, and reserve.
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4
Cut each breast into halves with the wings attached.
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5
Roll each piece of duck in the salt and place it in a large stainless glass or earthen bowl.
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6
Sprinkle each piece of duck with a mixture of the shallots, herbs, and spices and scatter any remaining salt over the top.
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7
Cover loosely and refrigerate 24 hours.
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8
NOTE: This may be cut down to a few hours if it is to be eaten within a week or two.
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9
Rinse quickly, then wipe the pieces of duck to remove all the salt, herbs, spices, and liquid.
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10
Heat the strained fat in a deep, wide kettle.
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11
Add the duck, 1/2 cup of water, the halved garlic head, and enough rendered poultry or pork fat to cover.
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12
Bring the mixture to a boil.
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13
Lower heat and cook at a simmer for 1 1/2 hours, or until the duck flesh can be easily pierced with a straw.
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14
Do not let the mixture boil.
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15
Remove the duck, drain and discard any loose bones.
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16
Strain the warmed fat.
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17
Put about 1 cup of warmed fat into each of the bowls or mason jars intended for storage of the confit and cool in order to congeal the fat.
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18
Arrange the duck pieces in the containers without compacting them.
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19
Strain the remaining fat, tepid but not hot, over the duck to cover.
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20
The pieces of duck must be completely submerged in the fat.
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21
Cover and chill until solid.
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22
Cover with a layer of melted lard.
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23
Cover tightly with a glass top or with plastic wrap and store in a cool place such as a cold cellar or the refrigerator.
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24
Leave to ripen at least 1 month.
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25
It keeps well for 6 months.
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26
To use the confit, set the jars or bowl in a warm oven.
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27
When the fat softens, remove pieces desired.
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28
Return jar or bowl to the refrigerator.
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29
Be sure all of the remaining pieces are covered with fat.
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30
The duck can be served at room temperature or warmed in an oven, then Sauteed to crisp the skin.
