Duck ConfitGo Back
1) Roll each duck leg in the salt and then place the legs in a glass or ceramic bowl and sprinkle with the shallots, thyme, peppercorns, bay leaf, juniper berries and any remaining salt. Cover the bowl with plastic and refrigerate for 24 hours.
2) Remove the legs from the bowl, rinse quickly under running water and wipe each piece with a paper towel to remove the salt, shallots, herbs and any liquid. Set aside.
3) Preheat the oven to 200 F. In a deep ovenproof kettle heat the fat to just below the simmer. Add the duck legs, cup of water and the garlic. Bring to a boil and then transfer the pot to the oven and cook until the meat pulls away easily from the bone, about 2 to 2 1/2 hours.
4) Cool the duck pieces in the fat until they can be handled easily but are still warm. Remove the pieces and discard the garlic. Strain the warm fat through a sieve and discard the solids. Transfer the pieces to 2 large glass-canning jars and cover completely with melted fat. When cool, cover the containers tightly and store in the refrigerator for at least 24 hours and up to 3 months.
5) To use, place the jar in a kettle of water and slowly bring to a boil over medium heat. Remove the jar and using tongs, remove the duck from the fat. Wipe with a paper towel to remove excess oil.