Duck Confit

Getting duck legs is hard. They used to be right there, but now the butcher wants two days notice. I ordered these online. Maple Leaf Farms, Wisconsin. Nice 'uns.

Since a gallon of duck fat, required for making Confit, is even less available than the legs, this method I saw online caught my eye.

Duck Confit I think should taste as much like garlic and herbs as it does duck. You should say "Wow, that's a garlic, herby duck...and I think I just ate lots of fat. Mmm." -So, ya, That's what you should say.

In this method, tightly wrap thyme, garlic and legs in foil, multiple layers, so the duck cooks in its own fat. There is lots of it. Seems brilliant.

Tightly wrapped in foil...in the oven for 2 1/2 hours at 250 degrees. Cooled completely, refrigerated overnight and then uwrapped.

The duck is cooked, as they say. Peel away thyme and garlic...

And chop off that leg bone cartilage because I think that's what a Frenchman would do.

I scored them. Next time I wouldn't. Browned, medium-LOW heat (it's duck fat) for ten minutes and they get really, really crisp.

Is it Duck Confit? Not exactly. But it's dinner!