CLASSIC CONFIT DE CANARD
2 Duck legs, thighs, breast halves with wings attached, fine salt (40ml/kg duck), 2 sliced shallots, 22.5ml minced parsley, 1ml thyme, crumbled, 1 bay leaf crumbled, 5mll black peppercorns, crushed, rosemary, 750ml rendered duck fat, 1/2 head garlic, halved stuck with 2 cloves, 225ml pork lard for storing if not enough duck fat.
Source: PKU
METHOD
Salt duck pieces, chill 24 hrs (miss if to be used quickly). Rinse of salt. Heat strained fat , add duck & 110ml water, garlic, bouquet garni, onion, peppercorns, make sure fat covers duck. Simmer 11/2 hrs till duck tender, do not boil. Remove duck, strain fat. Put 225ml fat into storage containers, let set. Layer duck in containers, pour remaining tepid fat over duck, completely cover. Cool, chill, leave to ripen 1 month. To use, set containers in warm oven to melt fat, remove duck, rechill confit. Serve at room temp, warmed, or saute to crisp skin.