How to preserve duck legs (Confit de canard)

                         Confire is a particular cooking technique which consists of slowly cooking a piece of poultry previously brined, particularly goose or duck, by immersing it in its heated fat.

                        Choose mulard duck, raised indoors and fattened by force-feeding from feed made from corn and water. Its flesh is plump and delicious.

For 4 servings

• - 4 duck legs
• - ½ cup coarse salt
• - 1 C. tbsp peppercorns
• - 5 to 6 juniper berries
• - 3 bay leaves
• - 1 sprig of thyme
• - 2 cup duck fat

1. In a bowl, mix the coarse salt and the spices, rub each duck leg with this mixture.
2. Place the thighs in a dish, cover with plastic wrap and let rest in the refrigerator for 12 hours.
3. Rinse each thigh well to remove the salt.
4. Dry the thighs well.
5. In a saucepan, melt the fat, immerse the thighs in the hot fat and let simmer for 2 hours without ever bringing to the boil.

Suggestion

                    Serve warm, with a mesclun salad drizzled with a spicy mustard vinaigrette or an arugula salad drizzled with a few drops of balsamic vinegar and garnished with Parmesan shavings.

BON APPÉTIT