Duck Confit
Ingredients
- 4 ½ pounds duck legs and thighs, attached (6 leg and thigh combinations)
- 3 tablespoons coarse salt
- 1 teaspoon juniper berries, crushed with a rolling pin or in mortar and pestle
- 3 bay leaves, crumbled
- 6 garlic cloves, smashed and peeled
- 7 cups (2 ½ pounds) duck fat
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