CONFIT DUCK LEGS

By BobD

Ingredients

• 6 SERVINGS
• This ancient preservation method has three parts: First you cure the duck legs in salt (drawing out the water in which microorganisms can live), then you slowly cook them in fat, and finally you store
• 1 large head garlic, left unpeeled, plus 4 large cloves, divided
• 1/4 cup kosher salt
• 1 tablespoon finely chopped thyme
• 1 teaspoon quatre epices (French four-spice blend)
• 2 large shallots, finely chopped (1/4 cup)
• 2 Turkish bay leaves or 1 California, crumbled
• 6 fresh Moulard, Muscovy, or Long Island (Pekin) duck legs (5 lb total)
• 2 whole cloves
• 5 (7-oz) containers rendered duck fat
• EQUIPMENT: a deep-fat thermometer

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre eipces, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.

Wipe off marinade with paper towels.
Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head.

Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190F, about 1 hour.

Continue to cook duck, maintaining a temperature of 190 to 210F, until a wooden pick slides easily into thighs, 2 to 3 hours more.

Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired).

Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.)

Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.

Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes.

COOKS NOTES:
Duck legs can be chilled in fat up to 3 months.