Duck Confit
Recipe for Duck Confit - Courtesy of Brett Bohlmann, owner and chef, Boulevard Bistro in Elk Grove, California.
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Ingredients
- 4 pounds (6 to 8) duck leg quarters (leg and thigh)
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns (crushed)
- 4 bay leaves
- 1 bunch thyme
- 6 cloves garlic
- ½ cup duck fat, pork fat, or lard to cover
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