Duck Confit
| Yield: | 1 servings |
| Categories: |
| 4 | Duck leg portions with thighs attached; excess fat trimmed | |
| And reserved -; (abt 2 lbs) | ||
| 1 | tb | Kosher salt; plus |
| 1/8 | ts | Kosher salt |
| 1/2 | ts | Freshly-ground black pepper |
| 10 | Garlic cloves | |
| 4 | Bay leaves | |
| 4 | Fresh thyme sprigs | |
| 1 1/2 | ts | Black peppercorns |
| 1/2 | ts | Table salt |
| 4 | c | Olive oil |
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