Duck Confit

1. 1

   Dry the duck legs on paper towels.

2. 2

   Process the salt, garlic, peppercorns, coriander seeds, juniper berries, and thyme in a food processor until a rough paste forms.

3. 3

   Transfer to a glass or ceramic baking dish.

4. 4

   Add the duck legs, and rub with and bury in the salt mixture.

5. 5

   Cover with plastic wrap and refrigerate for 12 hours.

6. 6

   Preheat the oven to 275F (140C).

7. 7

   Rinse the duck well and pat dry.

8. 8

   Transfer to a baking dish just large enough to hold the duck in a single layer, and add the duck fat.

9. 9

   Cook the duck for 1 1/2 hours, or until very tender when tested with the tip of a knife.

10. 10

    Remove from the oven and let the duck cool completely in the fat.

11. 11

    Transfer the confit and the fat to a zippered plastic bag and refrigerate for up to 5 days or freeze for up to 3 months.

12. 12

    When ready to serve, heat the duck with a thin layer of clinging fat in a skillet over medium heat, turning occasionally, about 12 minutes, until browned and heated through.

13. 13

    Serve immediately.

14. 14

    Good with mesclun salad and roasted root vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.