I have a friend who loves duck confit and prefers to always make it herself. Last month (April 2021) WP published a recipe so I printed it out and gave it to her. She tried it immediately and said it was the easiest and best method she had ever used. Since WP is subscriber-only, here's the recipe. I hope this okay; my 1x posting here.
"You can make sublime duck confit without fancy techniques or expensive fat. Here’s how."
Washington Post by Olga Massov Feb. 23, 2021
Active time: 15 mins
Total time: 4 hours 5 mins (plus 24 to 72 hours curing time)
Servings: 6 to 8
1 tablespoon kosher salt
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried (may substitute rosemary or sage)
1 teaspoon freshly ground black pepper
8 moulard duck legs (about 4 pounds total, see NOTES)
1 head garlic, halved across the equator (optional)
Strips of zest from 1 orange (optional)
1. In a small bowl, combine the salt, thyme and pepper. Sprinkle half of the seasoning mixture over a large, rimmed baking sheet. Place the duck legs in a single layer on top and sprinkle with the remaining seasoning mixture. Cover with plastic wrap and refrigerate for at least 24 and up to 72 hours.
2. When ready to cook the duck, position a rack in the middle of the oven and preheat to 250 degrees.
3. In a large, ovenproof skillet or Dutch oven (a 7-quart oval oven works better than an 8-quart round Dutch oven), arrange the legs in a single layer, skin side down, so they fit snugly. Nest the garlic head halves and orange zest among the duck pieces. Cover and transfer the skillet or pot to the oven for 2 hours.
4. Remove the lid, flip the duck over, skin side up, cover with a large piece of aluminum foil, and continue to slow-roast for 1 hour and 30 minutes more, or until completely cooked through and you can wiggle a bone in the leg without any resistance.
5. If serving right away, transfer the legs, skin side up, to a large, rimmed baking sheet and increase the oven temperature to 450 degrees. Return the duck to the oven for about 20 minutes, or until the skin is crispy. (Otherwise, transfer the duck, the cooking liquid and all of the rendered fat to a large container with a lid, let cool to the touch, no more than 1 hour, then cover and refrigerate. When ready to serve, follow reheating directions in the storage field.) Discard the orange zest before serving or storing.
NOTES: Moulard duck legs often vary in size. If yours are larger — closer to 1 pound each, instead of 8 ounces — add about 12 hours of curing time and adjust the seasonings accordingly.
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