Duck Confit, Pate, Prosciutto And Sausage

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The Perennial Plate


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6 duck legs

3 each of gizzards, hearts and neck

6 Tablespoons of salt

1 teaspoon ground black pepper

1 clove of garlic minced

3 sprigs of thyme minced

1 ground clove star anise

1 teaspoon ground fennel seed

3 ground juniper berries

1 Tablespoon brown sugar

4 cups duck fat

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