Confit of duck never grows old. The rich saltiness and flavourful meat is very satisfying. I cooked the three duck legs I found in my freezer. I have always been ultra concerned that the legs are completely submerged in duck fat but it isn't necessary. These are ready for shredding into risotto or a crisp salad. Or straight up with a side salad.
I used gray sea salt from France. It is a coarse salt that will draw out the moisture without leaving an overly salty flavour. If you don't have extra duck fat on hand (who would?) a good quality olive oil can be used.
Confit of Duck Legs
1/4 c. gray sea salt
1 tsp. crushed juniper berries
generous grating of black pepper
pinch of lavender buds
Mix salt, juniper berries, pepper and lavender together and rub over the legs. Cover and refrigerate for 1 or 2 days.
Brush off all the seasonings from the legs. Place in a baking pan one layer deep and add another cup of duck fat. Roast at 270 F for about 3 hours or until very tender.
Pack these in the fat and they will keep in the refrigerator for 2 - 3 weeks.