Duck Confit Terry's Finer Foods Restaurant Ingredients for Salt 1/2 cup Kosher Salt 2 each Bay Leaves 2 tablespoons Fresh Thyme, chopped 1/4 cup Italian Parsley, chopped 1 teaspoon Black Peppercorns, ...

Rest rubbed duck in a pan, add sliced shallot, halved garlic head, and thyme. Wrap tightly in plastic and place in the refrigerator for a minimum of 24 hours and a maximum of 3 days.

Cover in oil, butter, or Duck fat and slow cook until tender at 300F. Then pull out of fat and roast until skin is crispy. In a saucepan, combine all glaze ingredients and bring to a boil.

Frozen duck, thawed in the refrigerator, works fine for confit. Many butchers, supermarkets and specialty stores will special-order whole duck or, less commonly, whole leg portions (leg and thighs ...