Traditional Confit of Duck

Name: Traditional Confit of Duck
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 1 sprig of fresh thyme, chopped, or a pinch of dried thyme; 1 imported bay leaf, crumbled; 6 cups rendered duck or goose fat; 2 whole cloves; 3 tablespoons plus 1 teaspoon coarse Diamond Crystal kosher salt or 2 teaspoons per pound; 1 teaspoon coarsely chopped fresh garlic plus 1 whole head of garlic, halved crosswise; 1 ½ tablespoons chopped fresh flat-leaf parsley; 2 teaspoons black peppercorns, lightly crushed

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

5 pounds duck legs (Moulard, Muscovy, or Pekin) plus the gizzards, necks, and wings, if available
3 tablespoons plus 1 teaspoon

Europe
France
Main course
Gluten-free

Method

Cure the duck: Rinse the duck pieces and dry thoroughly. In a large bowl, toss the duck with the salt, shallots, chopped garlic, parsley, peppercorns, bay leaf, and thyme. Cover with plastic wrap and refrigerate for 18 to 24 hours. Plan carefully because longer brining will cause your confit to be overly salty.
Rinse the marinated duck pieces under cold running wa