Duck Confit

 8 duck legs and thighs (can find these at an Asian food market)

3 Tablespoons kosher salt

1 teaspoon sugar

1 Tablespoon coriander seeds, toasted and crushed

1 teaspoon ground cinnamon

1 teaspoon smoked sweet paprika

4 garlic cloves, minced

1 minced shallot

4 bay leaves, crumbled

1 quart (4 cups) duck fat, melted

Rinse the duck legs and thighs and pat dry. Lay them in a marinating tray or into a 2-gallon resealable plastic bag.

Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl. Add the mixture to the duck pieces and coating them well. Close the bag and refrigerate for 24 to 48 hours, flipping it once or twice a day.

Preheat the oven to 200 degrees F.

Remove the legs and thighs from the container/bag, rinse thoroughly, and pat dry.

Put them in a 4-quart Dutch oven or other suitable pot in a single layer, skin side down, and cover them with the fat.

Cover the pot and put the pot in the oven and cook for 8 to 10 hours.

Remove the pot from the oven. Here's the duck after cooking. 

Place duck in suitable container for storage.

Strain fat over duck and ensure that duck is well covered.

Allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month.

When ready to use, remove duck piece or the amount of duck you want to use. Heat to melt the fat off and then remove the duck pieces and pat dry with paper towel. Skin may be stripped off and fried crispy for a snack. Reserve the fat to use for next time or to sauté vegetables.