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1
Sprinkle 1/2 tablespoon of the salt over the bottom of a 9 x 13-inch glass baking dish (or any container large enough to hold the duck pieces snugly in a single layer).
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2
Scatter half of the garlic, shallots, thyme, and rosemary in the dish.
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3
Arrange the duck pieces, skin side up, on top of the salt mixture.
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4
Then sprinkle the duck with the remaining salt, garlic, shallots, thyme, and rosemary and a little black pepper.
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5
Cover tightly with plastic wrap and refrigerate for 1 day.
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6
Place the duck fat in a medium-size heavy saucepan and stir over medium-low heat until completely rendered.
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7
Preheat the oven to 225F.
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8
Remove the baking dish from the refrigerator.
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9
Pick off and reserve the garlic cloves.
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10
Using cold running water, rinse the duck pieces (discarding the shallots, thyme, and rosemary) and pat them dry.
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11
Arrange the duck pieces and the reserved garlic cloves in a single snug layer in a large, wide ovenproof pot.
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12
Pour the melted fat over the duck (the pieces should be covered by fat) and place in the oven.
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13
Cook, uncovered, for 2 1/2 hours, or until the duck is tender and can be easily pulled from the bone.
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14
Remove from the oven and allow to cool slightly.
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15
Then remove the duck pieces from the fat.
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16
(Cool the fat completely, then cover and refrigerate for another use.)
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17
Remove all of the meat from the bones, and discard the skin and bones.
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18
Shred the duck meat.
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19
(Duck confit will keep in the refrigerator for up to 6 months.
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20
To store, return the shredded duck to the fat, cool completely, and then refrigerate.
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21
To reheat, stir the shredded duck in its fat over medium heat until the fat melts completely.
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22
Cool slightly.
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23
Remove the shredded duck from the fat.)
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24
Place 1 tortilla on a work surface.
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25
Spoon a generous amount of shredded duck confit down the center, and sprinkle some scallions on top.
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26
Roll up like a soft taco, into a cylinder.
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27
Trim the edges and cut the burrito in half crosswise.
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28
Cut the halves on the diagonal, and arrange them standing upright, on a platter.
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29
Repeat with the remaining tortillas, duck confit, and scallions.
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30
Serve with the tomatillo-cilantro salsa for dipping.
