You will need:
- duck legs 6 pcs;
- duck fat from legs + extra 500 gr (if not, replace with vegetable oil);
- salt, pepper, rosemary, thyme;
- Shallot bow - 1 pcs (for feed);
- garlic - 5 teeth;
- vegetable oil;
- Black peas pepper.
From the leg cut the fat, but leave the skin. Sutitate the legs with a mixture of ground rosemary, thyme, salt and leave for 12 hours.
Fat melt on very small fire (if you can find additionally duck fat, add it), add refined vegetable oil, since only fat from the legs will be small. Fat should cover legs.
In a thick ware with a lid tightly position the legs, garlic, finely chopped onions, put a few peas of pepper (and twig of thyme and rosemary, if any), pour with prepared fat, cover with a lid and put in the oven, heated to 150 degrees, for 4 hours .
When the confuse is ready, remove garlic and branches out of fat. By the way, the fat can be merged into a jar with a lid, stored in the refrigerator and use again.
Very good duck confineed with stewed cabbage. Mix fresh and sauced cabbage in combination 1 to 1. Classic is considered to be a finely chopped onion with a finely chopped mud.
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