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Confit of Duck Legs

Ingredients: 4 duck legs 1 48/85 Ounce(s) salt 1 Teaspoon(s) pepper 3 sprigs thyme 3 bay leaves; broken into pcs 3 Pound(s) lard; melted Directions: Rub duck legs with 1T salt, and place in a bowl. Season with pepper and remaining 2 T salt. Add thyme and bay leaves. Cover; refrigerate, turning occasionally, about 10 hours. Preheat oven to 300F . Remove the duck from the bowl; rinse and pat dry. Place in a medium skillet, skin side down, and cook until the fat renders and the skin browns, 15-20 minutes. Transfer duck and fat to a casserole dish; place legs in a layer, skin side up. Add enough lard to cover duck. Cover with a lid; cook until meat has rendered all its fat and is falling off the bones, 2 to 2 1/2 hours. Pour a layer of fat from casserole into base of a small terrine. Pack duck on top; strain remaining fat over duck to cover. Add additional melted lard if needed. Be sure there are no air bubbles. Cover; refrigerate 1 week to allow flavors to mellow. Preheat oven to 400F . Place the terrine in a warm water bath to melt fat. Remove duck; wipe off any excess fat. Place duck in a shallow baking dish; bake 5 minutes. Pour off fat again. Bake until duck is very hot and skin is crisp, 10-15 minutes more. Contributor: Martha Stewart Living
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