Brome Duck Confit

Brome Duck Confit

Confit of Brome Duck Once venerated as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred the meat and add it to salads, or, perhaps best of all, make duck rillettes. Just remember the duck must be salted a day before you plan to cook it. 3 tbs kosher salt 4 large cloves garlic, smashed with a knife 1 large shallot, peeled and sliced 6 sprigs thyme Coarsely ground black pepper 4 duck legs with...