Duck Confit

4 duck legs (about 2 ¼ pounds total; 1kg) (see note)

1 tablespoon plus 1 teaspoon ( 16 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

6 large shallots ( 12 ounces; 340g), quartered

1 small onion ( 4 ounces; 110g), cut into 2-inch pieces (see note)

6 medium cloves garlic (30g)

½ bunch (2 ounces; 55 g) flat-leaf parsley leaves and tender stems, roughly chopped

10 sprigs fresh thyme

2 teaspoons (6g) whole black peppercorns

2 to 4 cups (475 to 950ml) rendered duck fat (see note)

Directions at seriouseats.com

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