Chinese-style Duck Confit

Total Time: 24 hrs 40 mins Preparation Time: 24 hrs Cook Time: 40 mins

Ingredients

• 1 tablespoon szechwan pepper
• 2 tablespoons kosher salt
• 2 lbs fresh fat duck hindquarters (about 4)
• 6 -7 cups freshly rendered duck fat
• 1 head garlic, smashed
• 1/2 orange zest, of scrubbed and finely pared
• 1 1/2 star anise, broken into points
• 8 slices fresh ginger, smashed (quarter-sized coins)
• 1/4 teaspoon whole coriander seeds or 1/4 teaspoon fennel seed, crushed
• 4 scallions, cut into 1 inch nuggets and smashed

Recipe

• 1 combine the peppercorns and salt in a heavy skillet and toast over moderate heat, stirring, until the salt turns off-, about 5 minutes.
• 2 adjust the heat so the peppercorns do not burn, but expect them to smoke.
• 3 let the mixture cool slightly, then run through a spice grinder or food processor until you get a very fine powder.
• 4 sieve to get rid of any husks from the peppercorns.
• 5 set aside.
• 6 sprinkle about 1/3 (about 1 tbl.) of the pepper-salt generously over the duck legs, massaging it well into the skin.
• 7 save the rest of the pepper-salt for another use.
• 8 put the legs in a zip-lock bag or a glass container covered tightly with plastic wrap and let marinate in the fridge overnight.
• 9 let come to room temperature before cooking.
• 10 heat a large heavy casserole over moderate heat until hot enough to evaporate a bead of water on contact.
• 11 add 2 tbl.
• 12 of the duck fat and swirl to glaze the bottom of the pan.
• 13 add the duck legs in a single layer and brown on both sides.
• 14 adjust the heat so the skin browns without scorching and drizzle in a bit more fat if needed.
• 15 remove the pot from the heat and carefully drain off any burned fat.
• 16 return the pot and seared duck legs to moderate heat.
• 17 add the duck fat and the confit seasonings.
• 18 nudge the legs from the bottom while the mixture comes to a gentle simmer, then adjust the heat so that the fat does not boil.
• 19 simmer uncovered until the duck is very tender at it's thickest part and almost falling off the bone, about 40 minutes.
• 20 use tongs to carefully transfer the legs to a shallow container.
• 21 let the fat cool until tepid, about 30 minutes, then carefully strain over the duck legs.
• 22 discard the solids.
• 23 arrange the legs so they are completely submerged in the fat, and place, uncovered, in the refrigerator.
• 24 once the fat congeals, cover the container tightly.
• 25 in this state, the confit can be stored for 1 day to 2 weeks before using.
• 26 to serve, warm the container over low heat or in a slow oven until the fat turns liquid, then remove the legs.
• 27 strip the legs of skin, then pull the meat from the bone in shreds.
• 28 discard the skin, bones and any cartilage.
• 29 the meat is best when just taken from the bone, but you can store it in the refrigerator in shreds, just warm to room temperature before using.
• 30 you may have to adjust the seasonings with more pepper-salt.
• 31 the seasoned duck fat can be frozen indefinitely.
• 32 strain through several layers of dry cheesecloth to trap excess pepper-salt, then seal and freeze for your next batch of confit.
• 33 on the second go-round you won't need to season the duck fat, but you will need to add 2 cups of fresh duck fat to the pot in order to cover the same amount of legs.