origin: Traditional (National&Religious)
A confit duck is classic dish in France. The duck legs and breast are marinated in sea salt and seasoned with black pepper, garlic and thyme then slow cooked in the oval casserole with its own fat until the meat is wonderfully tender. Clean the skin of duck leg and breast and rub them with salt. Set aside into refrigerator for an hour. Wash the garlic cloves but don't peal them. Than place into a casserole pan the duck and bestrew with garlic, thyme branches and black pepper. If you have several kinds of thyme just mix them, you need only wash but don't shred them. I have in my garden 3-4 kinds of thyme always. Add 2 dl water and cover it. Put into preheated refrigerator on 180 C degree and roast about 30 minutes than reduce the heat to 120 C degree and continue baking 2-2.5 hours. During the slow cooking several times check the tenderness, gray the thick meat with a knife. Once the meat iwell soft, remove the top of the pan and increase the heat back to 180 C degree and crisp the skin in the oven for 15-20 minutes. The cooked duck is drained and roasted in a hot oven to brown and crisp the skin to perfection. Serve with a salad with fresh citrus dressing or mashed potato.