Also known as Installment Two - Poaching the Duck
This was an interesting process because the healthy part of me was having serious freak outs about cooking anything I was going to put into my body in 6, count 'em, 6, cups of duck fat. But I survived the process by reminding myself that this is a once a year treat for two reasons - one, SO DELICIOUS BUT SO BAD FOR YOU and two, it's time consuming to make and I just don't have that kind of time. Here are the instructions for installment two!
Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Rinse the salt and seasonings off the duck and pat the duck dry with paper towels. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
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