Salt Cure for Duck Confit

cdecluitt

I often make sous vide duck confit and need some help with the curing process. While the duck is great in texture and duck flavor, I don't seem to be able to get enough of the spice flavor to remain from the cure. In conversation, my father and a cousin suggested Julia Child's cure recipe. The only real difference between mine and her's is the addition of saltpeter. I plan to use Prague Powder #1, but wanted to see if anyone had any suggestions on how to super flavor the cure - other than greatly increasing the flavor components.

Thanks!

borgech

I assume you are making a paste out of garlic, thyme and salt? And then rubbing the paste all over the duck? If so (this is what I do), the flavor should come through brilliantly!