Duck Confit - Instructions
Note: To "French" the duck legs, cut the meat away from the end of the bone so that
part of the bone is exposed. Do not cut the meat off the bone.
1. Toast spices over medium heat until aromatic, remove from heat, cool and grind in
spice or coffee grinder.
2. Mix ground spices with salt in a bowl and combine with garlic, shallots, thyme and
3. Layer legs skin-side down in a deep ovenproof dish and distribute cure mix evenly
among all legs.