Confitting a French Rogue Duck Leg - home made

 Last night, mom prepared a French Rogue Duck Leg she bought fresh to make  Duck Confit ...

So she first dehydrate the duck leg by putting a lot of sea salt on a pan, with lots of French aromats ... thyme, garlic, black peppers, Juniper Berries ...

Then she let it dehydrate covered with cling wrap in the fridge over night which is best.

By then, the duck should have wrinkled and the aromats infused into the duck leg for flavors.

She then put the washed duck leg to get rid of the salt, pat dry with towel and put it in a roasting pan.

Along with that, she puts full flowrettes of garlic with skin intact, black pepper, bay leaves, Juniper berries and thymes with the duck leg.

Gosh, the smell of Goose Fat Rogue from France smells deliciously intoxicating.

I was smelling and going in circles all the time!

So it looks like this when Mom showed the dish to me while she was trying to slow bake it in the oven for 3 hours.

When it was finally out of the oven, it smelled like I could have ten of those ducks!!!

She  somehow put the other half of the fresh aromats into a sanitized glass container, pull the duck leg out and put it into the glass container along with the goose fat oil!

Then she sealed it and let it cooled before storing it in the fridge to let it cool for a day or two, so that she can pan fry it the following night!

Sounds yum yum to me!