Duck Confit

I am posting this for Chris.  He went to pick up take out for us a couple of weeks ago from a restaurant that makes a mean duck confit.  I am not sure if I have posted here about our trips to Dorado restaurant in Chicago and the outstanding Duck Nachos we have there.  We often will bring home some of the meat from those nachos for our beagle who happens to LOVE duck.  She will dance on two legs in the kitchen for it.  Anyway, Chris was thinking of making duck confit for said beagle.  Well honey, here's a recipe and...the beagle is HUNGRY! (She had her paw on the caps lock!)

4 duck leg portions
2 tbsp. sea salt
8 black peppercorns, lightly crushed
2 large garlic cloves, crushed
1/4 tsp. ground allspice
1 tsp. dried thyme
2 bay leaves, torn into pieces
12oz. jar or can of goose or duck fat
A little lard, if necessary

Put the duck portions in a large container with a sealable lid.  Mix the salt, peppercorns, garlic, allspice, thyme and bay leaves together and rub all over the mea.  Cover with the lid and chill for 24 hours in the fridge.

Wash the duck thoroughly under cold water and pat dry with paper towels (this is very importatnt, or the finished dish will be too salty).  Pack the meat tightly in a medium sized flameproof baking dish.  Add the goose or duck fat and heat through until the fat melts, about 10 minutes.  If necessary, add a little lard so that the meat is completely covered.

Cover the dish with a lid and cook in a preheated 300 degree oven for 2 1/2 hours or until the meat is meltingly tender.

Remove the duck from the oven and leave until fairly cool.  Carefully transfer the duck to a suitable container that can be kept in the fridge and pour all the fat over to cover it completely.  Cover with a lid and when completely cold, store in the fridge.

To serve, carefully take the duck out of the fat, scraping off any excess.  (the fat can be stored in the fridge and reused up to 3 times for making confit).  Heat a large heavy bottomed frying pan and cook the duck, skin sides down first, until crisp and golden, then turn it over, turn down the heat and cook until piping hot all the way through, about 10 minutes in all.