Drawing inspiration from the killer duck dish I had on my visit to Cakes and Ale last week, I decided to do some duck confit myself this weekend. It's a process you need to spread out over a couple of days, but it's well worth the effort.
It all started with about 3 pounds of duck fat from Your Dekalb Famer's Market. It aint pretty, but after an hour in a large stock pot over low heat I was left with 5 cups of pure, golden, rendered duck fat.
While the duck fat was rendering, I got to work on making Thomas Keller's Green Salt Rub for the duck legs. The green salt recipe is from Keller's Bouchon cookbook. Sea salt is ground in a coffee grinder along with bay leaf, parsley, thyme, and black peppercorns. It's an easy process that leaves you with some really tasty salt that's also quite nice on eggs, burgers, or just about anything, really.
I then rubbed the green salt liberally over six duck legs before placing the legs in the fridge to marinate for 20 hours.
Watch for a recipe using the confit legs in the next few days.