{"product_id":"duck-confit","title":"Duck Confit","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e4 duck legs with thighs\u003c\/li\u003e\n\u003cli\u003e2 teaspoons kosher salt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh thyme leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground coriander\u003c\/li\u003e\n\u003cli\u003e4 cups duck fat or rendered pork fat\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon pink peppercorns\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePat duck legs dry with paper towels\u003c\/li\u003e\n\u003cli\u003eMix salt, pepper, garlic, thyme, and coriander in a small bowl\u003c\/li\u003e\n\u003cli\u003eRub the spice mixture evenly over all sides of the duck legs\u003c\/li\u003e\n\u003cli\u003ePlace duck in a glass dish, cover, and refrigerate for 12-24 hours\u003c\/li\u003e\n\u003cli\u003ePreheat oven to 275°F (135°C)\u003c\/li\u003e\n\u003cli\u003eRemove duck from refrigerator and rinse off excess salt and spices\u003c\/li\u003e\n\u003cli\u003ePat dry again with paper towels\u003c\/li\u003e\n\u003cli\u003eHeat duck fat in a large oven-safe pot or Dutch oven until melted\u003c\/li\u003e\n\u003cli\u003eArrange duck legs skin-side up in the hot fat\u003c\/li\u003e\n\u003cli\u003eAdd bay leaves and pink peppercorns\u003c\/li\u003e\n\u003cli\u003eCover pot with lid and transfer to oven\u003c\/li\u003e\n\u003cli\u003eCook for 3-4 hours until meat is very tender and easily pulls from bone\u003c\/li\u003e\n\u003cli\u003eRemove from oven and let cool slightly\u003c\/li\u003e\n\u003cli\u003eTransfer duck to a storage container, covering completely with cooking fat\u003c\/li\u003e\n\u003cli\u003eRefrigerate until needed, using within 3 weeks\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a heavy Dutch oven or cast iron pot for even heat distribution\u003c\/li\u003e\n\u003cli\u003eDuck fat can be purchased at specialty food stores or rendered from duck skin\u003c\/li\u003e\n\u003cli\u003eThe confit improves with age and can be made 2-3 days ahead\u003c\/li\u003e\n\u003cli\u003eStore in the refrigerator for up to 3 weeks or freeze for up to 3 months\u003c\/li\u003e\n\u003cli\u003eTo serve, gently reheat in the oven or pan until skin is crispy\u003c\/li\u003e\n\u003cli\u003eThe cooking fat can be strained and reused for cooking other dishes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49941151907937,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Duck_Confit.jpg?v=1793280451","url":"https:\/\/www.pantribot.com\/products\/duck-confit","provider":"PantriBot","version":"1.0","type":"link"}