Brome Duck Confit

Confit of Brome Duck

Once venerated as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred the meat and add it to salads, or, perhaps best of all, make duck rillettes. Just remember the duck must be salted a day before you plan to cook it.

3 tbs kosher salt

4 large cloves garlic, smashed with a knife

1 large shallot, peeled and sliced

6 sprigs thyme

Coarsely ground black pepper

4 duck legs with thighs

4 duck wings, trimmed

About 4 cups duck fat

Sprinkle 1 tablespoon of salt in the bottom of a dish or container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer, low as possible with some cooking action until the duck is tender and can be easily pulled from the bone, approx..3 hours. Remove the duck confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)