MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Confit De Canard
 Categories: French, Duck, Preserving
      Yield: 4 Servings
 
      4    Duck legs
      4 ts Salt
           Garlic; to taste
           Thyme; to taste
           Peppercorns; to taste
           Bay leaves; to taste
      1 c  Duck grease; goose grease;
           -or lard
 
  Marinate duck in salt and spices at least 1 day. Wipe any liquid off.
  Melt the fat in a deep casserole and put the duck in. The fat should
  cover the meat. Cook over lowest heat until meat is tender,
  1-2 hours.  Take casserole off heat and let cool.
  
  Remove duck pieces to a jar. Cover with the fat. Store at least a few
  days to a few months.
  
  Adapted from Gillian Riley, Impressionist Picnics
  
  From: Michael Loo
  Date: 13 Mar 98
 
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