Duck leg confit

Ingredients:

• 1 large head of garlic, unpeeled + 4 large cloves, separated
• 1/4 cup coarse salt
• 1 tbsp finely chopped thyme
• 1 tsp French Four Spices mix
• 2 large shallots, finely chopped (1/4 cup)
• 2 Turkish bay leaves, crumbled
• 6 fresh duck legs (Mulard, Muscovy, or Peking duck) (2.3 kg total)
• 2 whole cloves
• 5 packages (200 g each) of duck fat
• Equipment: deep fat thermometer

Preparation:

1. Grind 4 cloves of garlic with a pinch of coarse salt to a paste. In a large bowl, combine the paste, coarse salt (1/4 cup), thyme, French spice mix, shallot, and bay leaf. Add the duck legs and toss to coat, then cover and refrigerate to marinate for at least 1 day or up to 2 days.
2. Wipe the marinade off the duck legs with paper towels.
3. Trim the top 1/4 inch off the head of garlic, then insert 2 whole cloves into the garlic. Melt the duck fat in a large, wide, heavy-bottomed saucepan over low heat, then add the head of garlic and duck legs and cook, uncovered, over low heat until the fat reaches 180°F (87°C), about 1 hour. Continue cooking the duck, maintaining a temperature of 180–200°F (87–98°C), until a wooden toothpick inserted easily into the meat, another 2–3 hours.
4. Using a slotted spoon, transfer the duck to a large bowl (reserve the garlic for another use, if desired). Slowly pour the duck fat through a fine-mesh sieve into a large pot or deep bowl, reserving any cloudy liquid or meat juices at the bottom of the pan. Then pour the strained fat over the duck legs, covering them by an inch. (If necessary, trim the drumstick bones by an inch or two with a large knife to ensure the legs fit snugly in the bowl.) Cool to room temperature, about 2 hours, then cover and refrigerate for at least 8 hours.
5. Just before serving, remove the duck from the fat (reserve the fat for another use, such as frying) by scraping the legs. Then, roast skin-side down in a large, heavy nonstick skillet over low heat, covered, until the skin is crisp and the duck is heated through, 15 to 20 minutes.
   
   

   Note:

   Duck legs can be stored in the refrigerator, without removing them from the fat, for up to 3 months.