Duck legs with thighs for the confit (rendered out fat)
2 tbsp salt
1/2 tbsp minced ginger
1 tsp garlic granules
Pinch each of ground clove, cinnamon, and allspice
Finishing drizzle of Cointreau (orange liqueur)
Directions:
Put seasoned pieces of duck into a non-reactive container and place in the fridge overnight (up to 48 hours)
Remove and run under cold water to remove surface seasoning
Pat dry with paper towel
Put into smoker, running at 60F with apple-wood smoke for 70 minutes
After the smoking portion of the process, place the legs and thighs in the bottom of a heavy cast-iron dutch oven; then cover with the rendered duck fat (which has to be topped up with a bit of pork fat (lard) to ensure all pieces are completely covered (very important!))
Put into an oven set on the lowest temp (about 170F) for approximately 6 hours, or until the fat runs clear and the duck has settled on the bottom of the pot
After that put into the fridge for a week or so to ‘bloom’ and for flavours to meld
To serve, set the dutch oven or pot onto the stove-top and reheat on low until the fat releases the treasure of the legs and thighs – you can either sear the finished pieces in a cast iron skillet or put on a baking sheet and put into a hot oven or even under the broiler for a few minutes (either method will crisp the skin and bring the finished duck to serving temperature)
