Duck Confit in an Oven Bag

From Sara Moulton. Does not include 12 - 24 hours marinating time.

• Ready In: 2 hrs 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons kosher salt
• 1  tablespoon garlic clove, minced
• 1  tablespoon fresh thyme, finely chopped
• 3⁄4 teaspoon ground allspice
• 1  bay leaf, crumbled
• 5  lbs duck, cut into 8 pieces, all fat and skin left on (use a whole duck not parts)
• 1  tablespoon all-purpose flour

Directions

1. Combine salt, garlic, thyme, allspice, and bay leaf in a small bowl.
2. Rub over the meaty sides of the duck (where the cuts are),.
3. Place in a plastic bag, remove as much air as possible, and marinate in the refrigerator 12 to 24 hours.
4. Preheat oven to 300 degrees F; spray inside of an oven cooking bag with vegetable spray and add flour.
5. Rub some of the marinade off of the duck pieces with paper towels and add duck to the bag in a single layer; Cut a few holes in the bag, according to manufacturer's instructions.
6. Place bag in a baking dish and cook until duck is tender, about 2 1/2 hours; set aside until cool enough to handle.
7. Heat a large skillet over medium high heat; place duck, skin side down, in skillet and cook until skin is crispy and the meat is heated through, about 3 to 4 minutes.
8. Serve.