Title: Duck confit
 Categories: Try it, Main dish, Poultry
      Yield: 6 Servings
 
      2    (5pound) ducks
      2 ts Salt
      2 tb Black peppercorns, cracked
      6 c  Rendered duck or pork fat
     12    Garlic cloves, peeled
     12    Fresh thyme sprigs
 
  Remove ducks' legs and breasts, saving remaining bones and wings for
  brown duck stock. Leaving bones and skin attached, chop breasts into
  halves. With a cleaver, remove tips of drumsticks to use in stock.
  
  Sprinkle all over with salt and pepper, and set aside at room
  temperature 45 minutes. Then place duck pieces in a Dutch oven with
  rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2
  to 2 hours. To test for doneness, pierce with a sharp fork. It should
  just fall off fork when shaken.
  
  Transfer duck pieces to a medium baking dish and add the fat. Let
  cool to room temperature, cover with plastic wrap, and refrigerate at
  least 24 hours or as long as 4 weeks. Before serving, lift duck
  pieces out of fat. Remove and discard skin and any excess fat by
  warming slightly on a rack in the oven. Serve duck hot or cold.