Duck Confit

Cut the duck into four sections, 2 breasts and 2 legs and thighs. Combine the salt, pepper, chopped thyme, 5 crumbled bay leaves, and 2 chopped garlic cloves and divide equally among the four pieces of duck. Press the mixture onto both sides of each piece. Wrap with plastic and refrigerate overnight. Put any remaining duck pieces, including skin, in a saute pan and cook over low heat until all the available fat is rendered. Pour the fat into a jar and reserve in the refrigerator.

In a heavy saucepan over low heat, warm the goose and duck fat just until melted. With a damp cloth, wipe the seasoning from the duck pieces and lay them, skin-side down, in a saucepan. Cover completely with the melted fat. Add the remaining whole bay leaves, chopped garlic, and sprig of thyme. Cook over low heat on the top of the stove for 60 to 75 minutes. Do not let the fat boil.

The duck may be removed from the fat, drained, and served immediately, or stored covered in fat in the refrigerator for up to a week.

Potatoes Sarladaise

These delicious potatoes, sauteed in duck fat, are a traditional accompaniment for Duck Confit. They are garnished with truffle shavings and chopped parsley.

Peel and slice the potatoes 1/8-inch-thick. Pat dry. Melt the duck fat in a large sauté pan over medium-high heat and add the potatoes. Saute, turning occasionally, for about 20 minutes, until the potatoes are soft throughout. Just before serving, remove from heat and toss with the truffles and parsley. Season to taste with salt and pepper.