Quick Duck and Pork Confit

Name: Quick Duck and Pork Confit
Yield: Serves 12
Ingredients: 2 tablespoons lightly crushed juniper berries; 2 pounds boneless pork shoulder or butt; 2 teaspoons lightly cracked coriander seeds; ¼ teaspoon Freshly grated nutmeg; 2 imported bay leaves; ¼ cup chopped fresh thyme leaves; 1 whole clove, slightly crushed; 6 fatty duck legs (about 1 pound); ⅓ cup Coarse salt; ¼ cup chopped flat-leaf parsley; 2 tablespoons lighdy cracked black peppercorns; 2 tablespoons coarsely chopped garlic

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Duck and pork can cook together in duck fat. They will each enhance the flavor of the other. Begin this recipe two days or up to a week before you want to use the confit.

Ingredients

6 fatty duck legs (about 1 pound)
2 pounds boneless pork shoulder or butt

Preserve
Gluten-free
Spicy

Method

Trim off and reserve as much duck fat as you can but leave as much skin intact as possible. Render the duck fat; cool, cover, and refrigerate. Cut the pork into 6 equal portions.
Make a dry marinade by mixing together all the remaining ingredients. Rub the duck and pork with the dry marinade. Place them in a glass, earthenware, or glazed dish, cover, and refrigera