Twelve-Hour Shoulder, Confit Style

Ingredients

• 1 tied Finnsheep shoulder roast (3–4 lbs)
• 3 tbsp kosher salt
• 1 tbsp sugar
• 1 tbsp crushed coriander seed
• 6 garlic cloves
• 3 cups rendered fat, duck fat, or ghee (enough to nearly submerge)
• 3 bay leaves

Method

1. 1

   Rub the roast with salt, sugar, and coriander. Refrigerate uncovered overnight.

2. 2

   Rinse and pat completely dry. Settle into a deep pan with the garlic and bay, and pour fat over until the meat is nearly covered.

3. 3

   Cover tightly and hold at 225°F for 10–12 hours, until the meat gives no resistance.

4. 4

   Cool in the fat. To serve, lift out, press between two sheet pans overnight in the fridge, then cut into squares and crisp the fat side hard in a dry pan. Serve with something sharp — pickled onion, salsa verde, or a mustardy salad.