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Duck Confit (French Slow-Cooked Duck)
Ingredients
  • subheading: DUCK:
  • 4 x 250g / 8oz duck legs , skin on, bone in (aka maryland); (Note 1)
  • 750 ml / 25 oz duck fat (Note 2)
  • subheading: DRY CURE (NOTE 3):
  • 4 tsp cooking/kosher salt (Note 4)
  • ⅓ cup thyme sprigs , lightly packed
  • ⅓ cup sage sprigs , lightly packed
  • ⅓ cup rosemary sprigs , lightly packed
  • ⅓ cup oregano sprigs , lightly packed
  • 6 cloves garlic , smashed with skin on
  • 1 eschalot (US: shallot), peeled and sliced 0.7cm (⅓") thick
  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 8 star anise
  • 2 bay leaves
  • 2 tbsp juniper berries
  • 8 cloves
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