Duck Confit

Ingredients:
Uncooked duck legs
Duck fat (enough to cover duck legs in pan)
Chef salt
Dry parsley
Garlic powder
Dry thyme
Salt and pepper.

Preparation:
Place duck legs in a glass dish and cover with mixture of Chef salt, dry parsley, garlic powder, dry thyme, salt, and pepper. Keep in the refrigerator for a couple of days. Weight duck legs down with a heavy pot to extract liquid. Drain and cook the duck leg slowly in duck fat at about 190˚ for about 2 1/2 hours until tender. Cool to room temperature.

Store the duck legs covered in the fat in the refrigerator until ready to use.

Rick Boufford, owner and Chef of Black Sheep Bistro, one of our favorite restaurants.

Rick taught me how to make duck confit.