Duck Confit and Rillettes | Oregonian Recipes

Ingredients

• 2 teaspoons finely chopped shallot
• 2 teaspoons finely chopped garlic, plus 1 head garlic, root end chopped off
• 2-1/2 teaspoons finely chopped fresh ginger
• Pinch of ground allspice
• Pinch of ground cloves
• Pinch of ground coriander
• Pinch of ground black pepper
• Pinch of chopped fresh thyme
• Pinch of chopped fresh parsley
• 1-1/2 tablespoons fine sea salt
• 1/2 teaspoon curing salt #1 (optional, see note)
• 6 duck legs, about 3 pounds total
• 2 cups duck fat
• Baguette slices (if making rillettes)
• Cornichons (if making rillettes)