8 Duck Legs with Thighs attached
1/3 cup Kosher Salt
1/4 cup Sugar
4 ea Bay Leaves
1 T Poultry Spices
4 Sprigs Fresh Thyme
2 Sprigs Fresh Rosemary
4 Sprigs Fresh Parsley
8 Garlic Cloves
1 T Black Peppercorns
2 Tsp of Coriander Seeds
Rendered Duck Fat (about 3 quarts)
1. Roughly chop the Bay leaves, Thyme, Rosemary. Parsley, and Garlic. Season liberally the flesh side of the legs and thighs (not the skin side) with Kosher Salt, Sugar, Poultry Spices, Thyme, Rosemary, Parsley, Garlic, Peppercorns, and Coriander Seeds. Then wrap in plastic film and refrigerate for 24 hours
2. Remove from plastic and scrape off all herbs, garlic and spices and wrap in each leg with its thigh in cheesecloth and tie into a bundle with butchers twine.
3. Arrange bundled legs and thighs in a casserole or pan with sides high enough to contain legs and fat and still leave a couple of inches to spare.
4. Melt duck fat in a large sauce pan and pour over the legs. Bring to a bare simmer and then place in a 300 degree oven for 1-1/2 hours until tender but not falling apart
5. When ducks have cooled a little – carefully remove from fat so they don’t tear and set them aside of you plan to use them soon. If you plan to keep them for some time before using leave them in the duck fat, refrigerate and when ready to use, warm slightly and remove from the fat carefully.
6. To serve- Simply add duck fat to a pan (non-stick makes life easier) and place legs skin-side down in the pan. Place in a 375 degree oven for about 8 minutes. The skins should be crispy and the meat hot.
7. Duck Legs Confit pair beautifully with Lentils, Potatoes, or Sweet and Sour Fruit