Recipe - Duck Confit

2 Fivepound ducks
2 teaspoon Salt
2 tablespoon Black peppercorns; cracked
6 cup 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 One half 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.

Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A23

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #806 by Holly Butman
butma001@acpub.duke.edu on Sep 25, 1997