Re: [CH] Confit

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>Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of
an
>enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay
the
>duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14
>hours, or until the meat pulls away from the bone.

At this point, my recipe differs.

I do not add any more spices or salt at this point, and cook it on top of
the stove for 2 hours, barely simmering.  I always use dusk/goose fat, which
can be reused indefinitely (kept in the freezer.

>Remove the duck from the fat. Strain the fat and reserve. Pick the meat
from
>the bones and place it in a stoneware container

I store mine on the bone in mason jars filled with fat.

Tom

(made mine last night)

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