This classic dish of the Perigord region of France is one of my favorite indulgences. Though this recipe is for making the confit from scratch, the canned confit is often in my luggage on trips back from France

4 (4-5 pounds each), whole duckling, thawed if frozen
1/2 cup coarse salt
3 tablespoons cracked black pepper
5 minced garlic cloves
2 teaspoons thyme, dried or 4 sprigs fresh
At least 4 cups duck/goose fat

Serves 6 persons

If you are starting with prepared confit, skip to step 3 for a quick and easy (and delicious) Southwestern France meal.
By starting with whole ducks you can render the necessary fat and supplement with shortening, or order goose fat from the resource guide. By cooking the leftover bones you'll have a rich duck stock and the breast for another meal. Serve with Potatoes Sarladaise for an authentic taste of the region.

Part 1

1. With a heavy boning knife remove the duck breast from each side of the duck by starting at the top of the breast bone and loosening the meat from the rib cage while you continue to cut toward the backbone and remove the breast completely. As you are working save any pieces of excess fat.

2. With a heavy knife cut through the thigh joint and remove the leg and thigh in one piece. You can determine where to cut by feeling for the joint first.
3. Place the leg and thigh pieces in a container that will fit in your refrigerator. Sprinkle with the salt, pepper, thyme and garlic and rub well into the meat. Cover and refrigerate for 24 - 48 hrs.
Note:
At this point you can roast the duck carcasses for stock or freeze. The duck breasts can be used for another recipe or some cooks add the breasts to the confit method.

Part 2

4. In a small saucepan add all the trimmed duck fat and slowly cook to melt all the fat. Put the melted fat in separate container and save. You will need at least 4-6 cups of fat total. Either use vegetable shortening to make the difference or buy jars of Duck Fat.
5. After the duck has marinated remove each piece and rinse under cold water.
Cooking the duck:
Place the rinsed duck pieces into a large heavy Dutch oven or pan that will hold them with additional room for covering with the fat. You may either slowly simmer, covered on your stove top or in a 150°c oven. Either way the duck should be covered in fat, turning if necessary for about 2 hrs or until fork tender.
Store the duck pieces covered with the fat in a covered container in the refrigerator for about one week.
For Serving:

Part 3

Remove the duck from the fat and scrape off most of the fat. In a large heavy skillet, preferably cast iron, cook the confit one side at a time over medium heat until the skin is crispy and brown. Pour off most of the fat while you are cooking the pieces especially if you are cooking several. Using a screen type skillet cover will keep the fat from splattering on the stove.
Best served with Potatoes Sarladaise and Sautéed Cepes. Bon Appetit !

Of course there is an easier way to make Duck Confit....you can buy it here