Just Ducking Around I - Duck Confit

Yield: 1 lbs. approx.
6 Duck Leg / Thighs
4 Tbsp. Kosher Salt
4 sprigs Thyme
1 Shallot or Red Onion, sliced
1 cup Grapeseed Oil
2 cloves Garlic, whole / peeled
As Needed Cracked Black Pepper, fresh

Method:
1. In a case baking dish sprinkle salt to cover bottom.
2. Add half of the shallots, garlic and thyme.
3. Lay duck in the dish in a single layer. (slight overlap would be ok)
4. Top with remaining shallot, thyme & garlic. Crack pepper on top and pour in the oil.
5. Bake uncovered for 7 hours at 225°F.
6. Cool slightly, remove duck and strain fat into another container. Discard vegetables. Pull duck when cool enough to handle.

*** NOTE - There are several ways to store this.
1. place pulled duck in a hermetic jar and pour the fat over until it covers all duck.
2. Chill the duck below 40°F and vacuum seal it. Can be store in freezer or refrigerator.
3. Airtight container for faster use.

Видео Just Ducking Around I - Duck Confit канала Cooking with Chef Joseph J. Shutsa III