Name: Duck Confit
Yield: Makes 12 duck legs
Ingredients: 1/2 cup coarse kosher salt; 1 tablespoon dried thyme; 2 teaspoons white peppercorns; 2 bay leaves; 12 whole duck legs (leg and thigh); 15 garlic cloves, peeled; 6 7-ounce containers rendered duck fat; 1 cup water; 2 tablespoons vegetable oil

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Duck ConfitCon Poulos

The duck needs to marinate overnight, so be sure to begin at least one day ahead.

TEST-KITCHEN TIP:

For easier duck confit, marinate duck overnight; rinse well. Place in large roasting pan. Pour 1 1/2 cups olive oil over, cover, and roast as directed. The confit will keep in the refrigerator for 3 days. If storing longer, remove meat from bones and return to pan, making sure the oil covers the meat completely. Keep chilled.

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