Duck Confit Recipe
From Fine Cooking, issue #48
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Baking dish
- Saucepan
- Stove
- Tongs
- Chef's knife
- Cutting board
- Wooden spoon
- Paper towel
- Plastic wrap
- Airtight container
- Refrigerator
Ingredients
- 1 (4 1/2 lb) duck
- 4 teaspoons kosher salt
- 2 bay leaves, broken into pieces
- 5 sprigs fresh thyme
- 3 garlic cloves, crushed and peeled
- 1 1/2 cups lard or 1 1/2 cups additional duck fat
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