Duck Confit

Season legs w salt, shallots, chopped garlic, parsley, peppercorns, thyme, and bay leaves. Cover w plastic wrap and refrigerate 18 hours to 2 days. Rinse and drain. Preheat oven to 200. Heat fat in medium ovenproof pot over high heat until hot. Meanwhile, rinse legs and pat dry. Place duck fat in large, very heavy pot and melt over low heat. Stick a whole clove i each half or garlic and add to melted fat. Slip in pieces of duck. Cook, uncovered until fat reaches 190 degrees. Continue cooking at 192-210 degrees, but no higher, adjusting heat as necessary for another 1-2 hours, or until a toothpick easily pierces the thickest part of thigh. Remove from heat and let cool in ft for an hour. Put legs in enamel pot or ceramic crock or hot Ball jar, each w 1/2 tsp salt in bottom. Heat fat, uncovered, over moderate heat until bubbles rise to surface, skimming off foam. Let bubble 10 min or until surface is clear. Watch carefully and reduce heat to avoid smoking. Ladle through fine-mesh strainer directly onto duck pieces, allowing a generous inch of air space between surface of fat and rim of container. Do not include the more perishable cloudy fat and meat juices at the bottom. Rap gently to tamp out any air. Let cool, uncovered, to room temp. Cover and refrig overnight.Seal w butchers fat if for long-term storage. Seal w lid. Let age at least one week or up to 6 mo in frig, wine or root cellar. Cover legs with fat by 2 inches. Refrigerate at least 1 week and up to 2 months.

Duckling 5 lb legs with thighs
Salt 3T Kosher
Thyme 1sprig fresh
Garlic 1 tsp coarsely chopped, plus 1 whole head, halved crosswise
Parsley 2 sprigs
Pepper 6 black peppercorns
Shallots 1.5T coarsely chopped
Bay Leaf 1crumbled
Butcher’s Lard (optional)
Rendered Duck fat 6cups
Cloves 2