Ingredientes: 8 coxas de pato; 100 gramas de sal grosso; 4 dentes de alho espremidos; pimenta-do-reino em grãos moída grosseiramente; folhas de louro, tomilho e alecrim a gosto; 2 litros de gordura de porco. Preparo: Tempere as coxas com sal grosso, alho, pimenta, louro, tomilho e alecrim. Deixe marinando durante 2 horas, no mínimo. Limpe cada coxa de todo tempero. Aqueça a gordura até atingir 80ºC, abaixe o fogo para o mínimo possível e adicione as coxas. Deixe cozinhar por 2 horas e meia. Transfira as coxas para um pote (preferencialmente de vidro) e cubra-as com a gordura do cozimento. Guarde na geladeira pelo maior tempo possível. Na hora de servir, retira as coxas da gordura, coloque na assadeira e leve ao forno a 200°C por 30 minutos. Sirva a seguir. Dica: a carne retirada da gordura, deve ser preparada conforme indica a receita e consumida. Variação: Se quiser preparar com carne de galinha caipira, cozinhe durante 4 horas. Importante: No preparo, a gordura não pode ferver. Para controlar a temperatura, deixe metade da panela fora do fogo.
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