Untested - We've never tried this one.
We use Paula Wolfert's duck confit recipe, but usually the slow confit recipe, so we've never tried this.
Quick duck confit - Paula Wolfert
Quick duck confit
LATimes 6/1/05
Total time: 25 minutes active time, 24 hours marinating, 3 hours baking, plus cooling and chilling time
Servings: 6
Note: Adapted from "Paula Wolfert's World of Food."
6 (1-pound) fatted duck legs
1/4 cup coarse salt
1 tablespoon lightly cracked juniper berries
1 1/2 tablespoons lightly cracked black peppercorns
1 teaspoon lightly cracked coriander seeds
1 1/2 tablespoons roughly chopped garlic
2 bay leaves, crumbled
3 tablespoons chopped fresh thyme leaves
1 lightly cracked clove
1/4 teaspoon freshly grated nutmeg
2 tablespoons chopped fresh parsley
4 cups rendered fat (any combination of homemade lard, goose fat and duck fat)
1. Begin 2 to 7 days in advance. Trim the ducks of fat but leave as much skin intact as possible. Render the duck fat; cool, cover and refrigerate.
2. Mix the salt, juniper berries, black peppercorns, coriander seeds, garlic, bay leaves, thyme leaves, clove, nutmeg and parsley in a small bowl.
3. Rub the duck with the spice mix. Place in a glass or earthenware dish; cover and refrigerate 24 hours.
4. The next day, wipe away all the flavoring and juices with a dry towel. Place the duck in a deep baking dish; add the rendered fat. (It should cover the meat fairly well; more fat will render out in cooking to submerge it.)
5. Place the dish in a cold oven; set to 275 degrees and cook about 3 hours, until the duck is very tender. Remove the dish from the oven and allow the duck legs to cool in the fat.
6. Transfer the duck to a deep container. Ladle fat over the duck to cover. When cold, cover with plastic wrap and refrigerate. (The confit keeps up to 6 days, submerged in its cooking fat in the refrigerator. Scrape off all fat before using.)
Each serving (fat removed): 62 calories; 8 grams protein; 0 carbohydrates; 0 fiber; 3 grams fat; 1 gram saturated fat; 33 mg. cholesterol; 32 mg. sodium.