Classic Duck Confit

1. Trim the visible fat from one whole duck, leaving a thin layer of fat on the legs.
2. Using an all-steel or cast iron pan, render the fat over low heat. Once liquefied, strain out any lumps and return the fat to pan.
3. Save the tender duck breasts for another dish, and add the trimmed duck legs to the fat, along with two garlic cloves, cracked black pepper corns, bay leaves and dried rosemary. (Important: Use dried herbs to minimize moisture content so the confit is properly preservative.) Submerge the legs completely and bring the pan to a simmer.
4. Put the whole thing in the oven and bake at 225 for two to two and a half hours - or until tender.
5. Remove the legs from fat, strain off garlic and other seasonings. Pour fat back over legs – submerging them completely. Store in a metal or glass bowl.
6. Your confit legs are ready to roll. They can be preserved this way for up to three months in the refrigerator. The texture is tender, the taste is rich and they can be enjoyed hot, cold, sautéed, in soups, salads.