Duck Confit

Ingredients

• 4 duck legs with thighs, 250 g each
• 25 g fine sea salt
• 3 g curing salt
• 4 g Tellicherry black pepper, freshly ground
• 1 g dried thyme
• 1 bay leaf, crumbled
• 800 ml rendered duck fat
• 4 garlic cloves, smashed
• 8 juniper berries, crushed
• 2 fresh thyme sprigs

Method

1. 1
   Mix fine salt, curing salt, pepper, dried thyme, and bay leaf; rub evenly over duck legs, coating all surfaces; place on tray.
2. 2
   Cover with plastic film; cure in refrigerator 24 hours.
3. 3
   Rinse duck legs under cold water; pat completely dry with paper towels.
4. 4
   Heat duck fat in heavy pot to 65°C (use thermometer); add duck legs, garlic, juniper berries, and thyme sprigs; legs should be completely submerged.
5. 5
   Maintain temperature at 65–75°C for 4 hours, checking every 45 minutes; meat should pull easily from bone when fork-tested.
6. 6
   Remove from heat; cool slightly; transfer duck legs and fat to sterilized glass jar or crock; cool to room temperature.
7. 7
   Cover and refrigerate; duck confit keeps 3 months submerged in fat.
8. 8
   To serve: gently reheat in 160°C oven 20 minutes, or pan-sear skin-side down until crispy; serve with potatoes sarladaises or frisée aux lardons.