Duck Confit
Ingredients
- 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
- 1 tablespoon plus 1/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 garlic cloves
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 1/2 teaspoon black peppercorns
- 1/2 teaspoon table salt
- 4 cups olive oil
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