INGREDIENTS

INSTRUCTIONS

Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving
it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver.
Trim all visible fat from thigh-leg pieces; reserve fat in a heavy
saucepan. Remove duck breasts and reserve for another use. Cut away as much
fat and skin from the carcass as possible, chop in small pieces, and add to
reserved fat.
Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and
turn skin-side down. Sprinkle with mixed spices, saltpeter and pepper.
Place herb sprig on each portion. Press together 2 pieces to make 3
packages of thigh-leg portions with skin on outside. Place in a nonreactive
baking dish or roasting pan, cover tightly and marinate 24 hours,
refrigerated.
Render duck fat: Add 1 1/2 cups of the wine and just enough water to
saucepan of reserved fat to moisten. Heat pan over medium heat and simmer
for about 1 hour, or until all wine and water has evaporated, and only
golden duck fat remains. Strain out cooked skin and reserve fat.
Prepare confit: Preheat oven to 300 degrees. Remove duck thigh-leg pieces
from refrigerator, discard herb sprigs and pat dry with paper towels. Brush
lightly with rendered fat and broil in a preheated broiler, skin-side up,
until skin browns, about 4 minutes. Remove from heat, sprinkle with the
remaining 1/2 cup wine and let rest for several minutes. Meanwhile, heat
rendered duck fat in a large, heavy casserole. When fat boils add duck
pieces. Add enough additional rendered duck or goose fat to cover. Bake
covered in 300 degree F oven, 2 hours, or until duck is extremely tender,
but not falling apart. Place a rack or crisscross a pair of chopsticks in
bottom of a heavy earthenware crock. Lay duck pieces on rack, then pour
warm fat over to completely cover and seal pieces. When cool, cover top of
crock and refrigerate at least 24 hours before serving. Duck will keep,
refrigerated, for several weeks.
To finish: Preheat oven to 400 degrees. Remove duck pieces from crock and
scrape off most of fat. Place in a roasting pan and heat in a 400 degree
oven until crisply brown, about 15 minutes. Serve with garlic potatoes
sauteed in some duck fat.
Yield: 6 servings
* Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled
dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2
teaspoon cayenne and 1 bay leaf, crumbled. Yield: about 2 tablespoons
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4604
Converted by MM_Buster v2.0l.

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