#MASHTI KNIFE SKIN#

The tinge of duck taste in the oil is wonderful.

The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking.

The duck confit can be stored in the refrigerator for up to 1 month. Cover the meat with a thin layer of some of the strained fat. Alternately, pick the meat from the bones and place it in a stoneware container. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Sprinkle evenly with the peppercorns and table salt.

Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot.

Rinse the duck with cool water, rubbing off some of the salt and pepper. Remove the garlic, bay leaves, thyme, and duck fat and reserve.

Remove the duck from the refrigerator.

Sprinkle with the remaining 1/8 teaspoon kosher salt. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Lay the remaining 2 leg portions, flesh to flesh, on top.

Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Sprinkle with 1 tablespoon of the kosher salt and the black pepper.

#MASHTI KNIFE SKIN#

Lay the leg portions on a platter, skin side down.

Reserve any leftover duck fat for other uses. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Seal and allow to come to room temperature. Pour the fat over the duck in the container, covering completely. Strain all of the solids from the remaining fat and discard the solids. Make sure there is room at the top of the container. You may leave the bones in or remove them. Remove the duck legs from the fat and place in a sealable container.

Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone.

As the legs cook, more fat will be rendered from the skin. If the legs are not covered, you can top it off with some olive oil. Pour over the duck legs until they are completely covered. Pour the duck fat into a small saucepan and warm over low heat until liquid. Arrange the duck legs skin side down in the dish. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass.

Remove the duck legs from the marinade.

Preheat the oven to 200 degrees F (93 degrees C).

Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme.

Season the duck legs with kosher salt on both sides.

Add baked duck cook in batches until skin is crispy, about 90 seconds per side.

Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking.

An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C).

Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours.

Pour duck fat over the room-temperature duck.

Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes.

Preheat oven to 225 degrees F (110 degrees C).

Let duck stand until it reaches room temperature, about 30 minutes. Arrange duck in a single layer in a 9x13-inch baking pan.

Rinse off the seasoning and pat the duck dry.

Refrigerate until the seasoning is well absorbed, 24 to 48 hours.

Arrange duck parts skin side-up in a dish and cover with plastic wrap.

Rub all over duck legs, thighs, and wings.

Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl.

Mashti knife