Confit of Duck
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Ingredients:

Six duck legs
36 garlic cloves
8 cups of rendered duck fat
kosher salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/4 tsp finely crumbled dried thyme
1 Turkish bay leaf, finely crumbled

Instructions:

Mix all the spices together and sprinkle them evenly over the legs. Measure out enough kosher salt to have 1/3 ounce for each pound of meat, and sprinkle it evenly over all sides of the legs. Set them in a flat, glass baking dish with the garlic cloves, cover with plastic wrap, and cure them in the refrigerator for 36 hours.

Preheat the oven to 275°F (135°C;). Drain all the liquid from the baking dish. Pat the legs, garlic cloves, and dish dry. Return the legs and garlic to the dish and cover with the duck fat. Bake until the garlic cloves have turned a deep golden color, which will take 2 to 2-1/2 hours. Let the meat cool in the fat until it can safely be transferred to a large canning jar. Strain the fat through a cheesecloth, and pour enough over the meat to cover it by at least an inch. Cool it completely, seal the jar, and store it in a cool, dark place such as a cellar or refrigerator for up to six months.

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