Duck Confit (Confit de Canard)

Method

1. 1Cure the duck overnight. Use legs of about 300 to 350 g each. Mix the 3 tbsp (about 45 g) of coarse sea salt with the crushed peppercorns, crushed juniper berries, thyme, and bay leaves in a bowl. Rub this mixture all over the duck legs on every surface — skin side, flesh side, around the bone — coating generously. Pack the legs in a snug dish or zip-lock bag, add the crushed garlic, cover, and refrigerate for 12 to 24 hours. The salt draws moisture from the meat and begins to season it deeply.
2. 2Rinse, dry, and prepare the fat. Take the legs out of the cure and rinse them thoroughly under cold running water to remove all the salt, spices, and herbs — salt left on the surface will make the confit too salty. Pat the legs completely dry with paper towels, because water in the fat makes it spit, and leave them to air-dry for 30 minutes if you can. Meanwhile prepare the fat: trim the loose skin and fat from the legs and render it in a small pan with a splash of water over low heat for 20 to 30 minutes, until the fat runs clear and the bits turn golden. Strain it into a deep, snug-fitting pot or Dutch oven, just large enough to hold the legs in a single layer, add the rest of the duck fat and the 6 peppercorns, and melt everything gently over low heat. You want warm liquid fat, not hot.
3. 3Cook low and slow. Heat the oven to 120°C (250°F). Lay the legs skin-side down in the warm melted fat so that they are covered; if a piece sticks out, top up with more fat — a little skin or bone above the surface is fine, the meat shrinks as it cooks. Put the pot in the oven and cook for 2 to 2.5 hours. The fat should only tremble: a few small bubbles rising lazily around the legs. If it bubbles briskly or sizzles, the legs are frying, so lower the oven by 10°C. On the stovetop instead, keep the burner on its lowest setting (use a heat diffuser if needed) and hold the same bubble pattern, with the fat around 90 to 100°C (195 to 210°F). The confit is ready when the meat has visibly shrunk from the bone, feels very soft when gently pressed, and a skewer passes into the thickest part with no resistance; by then it is well past the 74°C (165°F) that makes poultry safe.
4. 4Store under fat, or skip this step. To keep the confit, lift the legs out carefully with tongs and pack them into a clean container. Strain the fat through a fine sieve into a jug and let it stand for 10 minutes: the brown meat juices sink to the bottom. Pour only the clear fat over the legs until every piece is completely covered, because a leg left sticking out can spoil, and leave the juices behind (keep them in the fridge for 2 to 3 days for a sauce or the lentils). Then cool and refrigerate within 2 hours. For safety plan on eating it within about 1 week; French tradition keeps it for months, but only with full fat cover, a clean container, and clean utensils each time you take a leg. The flavor improves after 3 to 5 days. For longer storage, freeze it for up to 3 months. If you are serving the legs the same day, skip the container: let them cool in the pot until you can lift them out, then strain the fat, let it settle and pour the clear fat into a jar.
5. 5Crisp the skin before serving. Lift the legs out of the fat — stored legs: scrape off the excess fat; same-day legs: let them drain. Place skin-side down in a cold, dry, heavy ovenproof pan — cast iron is ideal. Set over medium heat and cook undisturbed for 6 to 8 minutes as the skin renders its own fat and gradually crisps. Do not touch, press, or move the legs — patience produces the shattering crackle. When the skin is dark amber and crackling, turn briefly for 1 minute to heat the flesh side. Legs served straight from the pot are still warm inside and need nothing more. Legs that were stored in the fridge must be heated through, so heat the oven to 175°C (350°F) before you start: once the skin is crisp, turn the legs skin-side up and put the pan in the oven for about 12 minutes, until the meat is hot right to the bone (74°C / 165°F). Serve immediately: duck confit does not hold well after crisping. Typical accompaniments: sarladaise potatoes (fried in the confit duck fat with garlic and parsley), Puy lentils with shallots, or a bitter green salad to cut the richness.