Three-Pepper Duck Confit

1. 1

   Using poultry shears, remove the duck backbone and the wings at the second joint.

2. 2

   Cut the duck into 2 breasts and 2 whole legs and trim off the excess fat.

3. 3

   In a small skillet, toast the white and black peppercorns, the cloves and the crushed red pepper over moderate heat until fragrant, 2 minutes.

4. 4

   Transfer to a food processor.

5. 5

   Add the salt, rosemary, thyme, garlic and orange zest and process until finely ground, 2 minutes.

6. 6

   Transfer the salt mixture to a large bowl, add the duck and dredge well.

7. 7

   Set the duck breasts and legs in a baking pan, skin side up.

8. 8

   Sprinkle lightly with more of the salt, cover with plastic wrap and refrigerate for 6 to 8 hours.

9. 9

   Preheat the oven to 275.

10. 10

    Rinse the duck pieces and arrange them in a deep baking dish just large enough to hold them.

11. 11

    Pour the duck fat over the duck so it's completely submerged.

12. 12

    Cook the duck for 2 hours and 15 minutes, turning occasionally, until fork-tender; the skin will separate from the meat when the duck is done.

13. 13

    Let the duck cool in the fat, then refrigerate for 8 hours.

No additional tips available.