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#Duck Confit #
Ingredients
- 6 duck legs
- 6 cloves garlic diced
- 1 shallot diced
- 1 Tbsp fresh thyme
- 1 Tbsp black peppercorn crushed
- 1 pinch cinnamon
- 1 pinch allspice
- 2 tsp salt
Directions
- Trim the excess skin and fat off the duck legs and render the fat in a pan at low to medium heat.
- Strain and allow to cool
- Combine all spices and rub over both sides of legs
- Place legs in a dish or bowl, cover and refrigerate overnight
- Rinse the salt and spices off the legs and dry well.
- Place legs in a shallow baking dish and cover completely with rendered duck fat. You can substitute olive oil if you don’t have enough duck fat.
- Place in a 275 deg oven for 1 1/2 hours, turn the legs over and roast for another 1 1/2 hours
- Allow to cool, cover and refrigerate for a few days till needed
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