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Print this Recipe    Duck Confit

Duck Confit
Serves: 6

2 (5 pound) ducks
2 teaspoons salt
2 tablespoons black peppercorns, cracked
6 cups rendered duck or pork fat
12 garlic cloves, peeled
12 fresh thyme sprigs

Remove ducks' legs and breasts, saving remaining bones and wings
for brown duck stock. Leaving bones and skin attached, chop breasts
into halves. With a cleaver, remove tips of drumsticks to use in
stock.

Sprinkle all over with salt and pepper, and set aside at room
temperature 45 minutes. Then place duck pieces in a Dutch oven with
rendered fat, garlic and thyme. Cook over low heat, uncovered, 1
1/2 to 2 hours. To test for doneness, pierce with a sharp fork. It
should just fall off fork when shaken. Transfer duck pieces to a
medium baking dish and add the fat. Let cool to room temperature,
cover with plastic wrap, and refrigerate at least 24 hours or as
long as 4 weeks. Before serving, lift duck pieces out of fat. Remove
and discard skin and any excess fat by warming slightly on a rack
in the oven. Serve duck hot or cold.

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