Confit de Canard
Ingredients
- 2 fatty ducks (or 4 sets of thighs and drumsticks)
- 1/3 cup Kosher salt (about 4 teaspoons per pound of duck, half for short preserving periods)
- 4 shallots, minced
- 3 tablespoons parsley, minced
- 1/2 teaspoon thyme leaves, crumbled
- 1 bay leaf, crumbled
- 2 teaspoons white peppercorns, crushed
- 2 quarts rendered poultry and pork fat
- 1 garlic head, halved and stuck with 2 cloves
- 2 cups pork lard for storing the confit (only if there is not enough duck fat)
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