Duck Confit Preserved Duck Pt 1
| Yield: | 4 Servings |
| Categories: |
| 2 | Ducks with necks and gizzards; or | |
| 4 | Pair duck legs with thighs attached | |
| 3 | tb | Kosher Salt; Up To 6 Tablespoons |
| 1 1/2 | tb | Shallots; coarsely chopped |
| 1 1/2 | tb | Fresh parsley; chopped |
| 2 | ts | Black peppercorns; lightly crushed |
| 1 | Bay leaf; crumbled | |
| 1 | ts | Garlic; coarsely chopped |
| 1 | pn | Dried thyme or sprig fresh thyme; chopped |
| 4 | c | Lard Or Goose Fat; Up To 6 Cups |
| 1 | Whole head garlic | |
| 2 | Cloves | |
| Peanut oil | ||
| 1/2 | ts | Salt; Up To 3/4 Teaspoon |
| Good quality lard |
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