Recipe - Finishing Duck Confit

10 Garlic gloves
4 Bay leaves
4 Sprigs of fresh thyme
Reserved fat
2 tablespoon Black peppercorns
1 tablespoon Kosher salt
6 to 8 cups olive oil

Preheat the oven to 200 degrees. Lay the garlic, bay leaves, thyme, and
duck fat in the bottom of an enameled castiron pot. Sprinkle evenly with
the peppercorns and salt. Lay the duck on top, skin side down. Add enough
olive oil to cover the duck completely. Cover the pot with foil and bake
for 1214 hours, or until the meat pulls away from the bone. Remove the
duck from the fat and strain. Reserve the duck fat.
Recipe By :ESSENCE OF EMERIL SHOW #EE2436

Posted to MCRecipe Digest V1 #319

Date: Wed, 27 Nov 1996 09:16:25 0500

From: Meg Antczak meginny@frontiernet.net