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1
Cut up ducks: Separate thigh-leg portions in one piece.
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2
Bone thigh, leaving it attached to leg bone.
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3
Cut off top inch of leg bone with a heavy cleaver.
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4
Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan.
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5
Remove duck breasts and reserve for another use.
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6
Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat.
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7
Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down.
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8
Sprinkle with mixed spices, saltpeter and pepper.
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9
Place herb sprig on each portion.
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10
Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside.
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11
Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated.
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12
Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten.
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13
Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains.
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14
Strain out cooked skin and reserve fat.
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15
Prepare confit: Preheat oven to 300 degrees.
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16
Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels.
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17
Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes.
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18
Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes.
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19
Meanwhile, heat rendered duck fat in a large, heavy casserole.
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20
When fat boils add duck pieces.
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21
Add enough additional rendered duck or goose fat to cover.
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22
Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart.
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23
Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock.
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24
Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces.
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25
When cool, cover top of crock and refrigerate at least 24 hours before serving.
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26
Duck will keep, refrigerated, for several weeks.
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27
To finish: Preheat oven to 400 degrees.
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28
Remove duck pieces from crock and scrape off most of fat.
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29
Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes.
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30
Serve with garlic potatoes Sauteed in some duck fat.
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31
* Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled.
