Traditional Duck Confit Recipe

Ingredients (9)

• 4 duck legs (about 2 1/4 pounds total; 1kg) (see note)
• 1 tablespoon plus 1 teaspoon (16g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 6 large shallots (12 ounces; 340g), quartered
• 1 small onion (4 ounces; 110g), cut into 2-inch pieces (see note)
• 6 medium cloves garlic (30g)
• 1/2 bunch (2 ounces; 55g) flat-leaf parsley leaves and tender stems, roughly chopped
• 10 sprigs fresh thyme
• 2 teaspoons (6g) whole black peppercorns
• 2 to 4 cups (475 to 950ml) rendered duck fat (see note)