Traditional Confit of Duck from The Cooking of South West France by Paula Wolfert
Cure the duck: Rinse the duck pieces and dry thoroughly. In a large bowl, toss the duck with the salt, shallots, chopped garlic, parsley, peppercorns, bay leaf, and thyme. Cover with plastic wrap a...
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Ingredients
- 2 teaspoons black peppercorns, lightly crushed
- 1 imported bay leaf, crumbled
- 1 sprig of fresh thyme, chopped, or a pinch of dried thyme
- 3 tablespoons plus 1 teaspoon coarse Diamond Crystal kosher salt or 2 teaspoons per pound
- 1 teaspoon coarsely chopped fresh garlic plus 1 whole head of garlic, halved crosswise
- 1 ½ tablespoons chopped fresh flat-leaf parsley
- 6 cups rendered duck or goose fat
- 2 whole cloves
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