Name: Duck Confit
Yield: Makes 16 main-course servings, or more when used as a component in another recipe
Ingredients: Duck legs from 8 Pekin (Long Island) ducks (16 legs total); Gizzards and hearts from 8 ducks (if they come with the ducks, otherwise don’t bother); 7 cloves garlic, peeled, chopped fine, and crushed to a paste with the side of a chefs’ knife; Fat and skin from the 8 Pekin (Long Island) ducks, not including the fat attached to the legs and breasts (about 16 cups before rendering), or 12 cups already rendered duck fat; ¾ cup coarse salt; 2½ tablespoons freshly ground black pepper; 1½ tablespoons chopped fresh thyme

Preparation info

Makes
16
main-course servings, or more when used as a component in another recipe

Difficulty
Medium

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Ingredients

Duck legs from 8 Pekin (Long Island) ducks (16 legs total)
2½ tablespoons freshl

Method

Leave the skin attached to the legs but remove any excess fat that surrounds the meat. Combine the pepper, salt, garlic, and thyme and rub the mixture into the duck legs, especially on the fleshy side, and onto the gizzards and hearts, if using. Place the duck legs, gizzards, and hearts in a large nonreactive bowl, cover them with plastic wrap, and refrigerate overnight.

If you haven’t