Duck Confit

Yield

Makes 1 lb.

Ingredients

• 2.5 oz salt
• .25 tsp curing salt
• .25 tsp ground black pepper
• 2 juniper berries, crushed
• 1 bay leaf, crushed
• .25 tsp chopped garlic
• 1 duck
• 24 fl oz rendered duck fat

Instructions

1. Mix together salts, pepper, juniper berries, bay leaf, garlic.
2. Coat the duck with seasoning mixture.
3. Refrigerate for 72 hours.
4. Brush off excess seasoning.
5. Stew duck in fat over medium-low for about 2 hours.
6. Cool and store duck in cooking fat.
7. When ready to use confit, scrape away any excess fat and broil the duck on a rack until the skin is crisp, about 2 minutes.