Duck Confit

Ingredients

• Duck legs with thighs and gizzards
• Layer skin side down in hotel pan
• Top this layer with rock salt,
• dry thyme, crushed juniper
• berries and bay leaves.
• Cover with layer of legs, skin
• side up and cover with same
• seasoning mix. Allow to stand
• overnight, covered in refrigerator.
• Having gathered all the fat from the
• butchered duck and rendered it,
• strain and place in cool place over
• night.
• The next day, cover the duck with
• fat and bake in 300F oven for about
• 3 hours. Never allow the fat to get
• above 200 degrees as measured
• by a thermometer.

Method

• To serve: This duck can be packed in its own fat and refrigerated for future use. Otherwise, it is used as a seasoning meat; as in cousselet. For the Chef's Tasting we served shredded duck confit with gizzards (with grissle removed) and fanned seared duck breast over the confit.

Notes

• SERVINGS: 1
• SOURCE: Thomas Oden