Long Island Duck Confit

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James Beard


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8 duck legs

2 tablespoons kosher salt

2 tablespoons garam masala

6 cloves garlic, peeled

2 teaspoons coriander seeds

12–15 juniper berries

4 bay leaves

2 tablespoons herbes de Provence

6 cups duck fat, or more if needed

Chutney, for serving

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