Duck Confit 🦆Every time I make this is like a mind-blowing experience 🤯 The textures and flavors are unreal. Is it hella work? Yes. But is it HELLA worth it? YES!!!! And you don’t have to cook the duck right away. Let it cool in the submerged fat and you’ve got a natural way to preserve your food. Simply fry or roast in the oven when ready to eat! Full recipe below and more to come from this cook!!!! . 🔵 INGREDIENTS ▪️4 culverduckfarms legs ▪️2 tablespoons salt ▪️4 shallots ▪️1 onion ▪️10  cloves garlic  ▪️1 bunch flat-leaf parsley, rough chopped (stems are ok too) ▪️15 sprigs fresh thyme (small handful) ▪️1 tablespoon whole black peppercorns ▪️4 cups rendered duck fat  🟢TO MAKE 1️⃣Combine salt, shallots, onion, 5 cloves garlic, and parsley in food processor bowl and mix 10-15 seconds. 
2️⃣Place half the mixture in the bottom of a container that can fit the duck thighs. Top off with 10 sprigs thyme and peppercorns. Lay down duck, then reverse process and cover the duck with thyme...