157
Lay the leg portions on a platter, skin side down.
Marinate the duck legs with 1 tablespoon kosher
salt and ½ teaspoon black pepper, with garlic,
thyme, and one bay leaf on each leg. Sprinkle with
remaining
1
/
8
teaspoon kosher salt. Cover and
refrigerate for 12 hours.
Preheat the oven to 200 degrees. Remove duck
from refrigerator. Remove garlic, bay leaves, thyme,
and duck fat and reserve. Rinse duck with cool
water, rubbing off some of the salt and pepper.
Pat dry with paper towels. Put reserved garlic,
bay leaves, thyme, and duck fat in bottom of an
enameled cast-iron pot. Sprinkle evenly with the
peppercorns and salt. Lay duck on top, skin side
4 duck leg portions, thighs attached, excess fat
trimmed and reserved (about 2 pounds)
1 tablespoon plus
1
/
8
teaspoon kosher salt
½ teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 ½ teaspoons black peppercorns
½ teaspoon table salt
4 cups olive oil
6-8 cups duck fat, purchased at specialty store
2 tablespoons shallots, chopped
1 tablespoon parsley, chopped
mango salsa
Duck Confit
down, and add olive oil. Cover and bake for 6-8
hours, or until meat pulls away from the bone.
Remove duck from the fat. Strain fat and reserve.
Pick the meat from the bones and place it in a
bowl. Mix duck with chopped shallots and parsley.
Assembly: Add 1 teaspoon of duck mixture on
icebox crackers and garnish with mango salsa.
Mango Salsa
2 cups mangoes, diced
1 tablespoon fresh garlic, minced
3 tablespoons fresh cilantro, chopped
3 tablespoons lime juice
½ cup red bell pepper, diced
¼ cup red onion, diced
3 tablespoons olive oil
salt to taste
jalapeno, seeded and minced, to taste
Mix all ingredients together and refrigerate.
