Quick duck confit

Time 25 hours
Yields Serves 6
Quick duck confit

Begin 2 to 7 days in advance. Trim the ducks of fat but leave as much skin intact as possible. Render the duck fat; cool, cover and refrigerate.


Mix the salt, juniper berries, black peppercorns, coriander seeds, garlic, bay leaves, thyme leaves, clove, nutmeg and parsley in a small bowl.


Rub the duck with the spice mix. Place in a glass or earthenware dish; cover and refrigerate 24 hours.


The next day, wipe away all the flavoring and juices with a dry towel. Place the duck in a deep baking dish; add the rendered fat. (It should cover the meat fairly well; more fat will render out in cooking to submerge it.)


Place the dish in a cold oven; set to 275 degrees and cook about 3 hours, until the duck is very tender. Remove the dish from the oven and allow the duck legs to cool in the fat.


Transfer the duck to a deep container. Ladle fat over the duck to cover. When cold, cover with plastic wrap and refrigerate. (The confit keeps up to 6 days, submerged in its cooking fat in the refrigerator. Scrape off all fat before using.)

Adapted from “Paula Wolfert’s World of Food.”.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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