Duck Confit

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.

6. 6

   Cook over low heat, uncovered, 1 1/2 to 2 hours.

7. 7

   To test for doneness, pierce with a sharp fork.

8. 8

   It should just fall off fork when shaken.

9. 9

   Transfer duck pieces to a medium baking dish and add the fat.

10. 10

    Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks.

11. 11

    Before serving, lift duck pieces out of fat.

12. 12

    Remove and discard skin and any excess fat by warming slightly on a rack in the oven.

13. 13

    Serve duck hot or cold.

No additional tips available.