Duck Confit

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
2150
FAT
735%
CHOL
0%
SOD
315%

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Ingredients for 8 servings

8 duck legs with thighs attached, rinsed well and patted dry

1⁄3 cup kosher salt

Coarsely ground five pepper blend, to taste, plus 2 Tbs. whole peppercorns

4 fresh thyme sprigs

4 garlic cloves, halved lengthwise

2 bay leaves

1 can (67.6 fl. oz.) Williams-Sonoma everyday olive oil for cooking*

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