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Ingredients
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Duck and Seasoning
Cooking Fat
Method
Preparation
Season the Duck
Rub the duck legs with salt, crushed black peppercorns, thyme, and smashed garlic cloves. Ensure they are well coated. Cover and refrigerate for at least 24 hours.
Cooking
Rinse and Dry
After marinating, rinse the duck legs under cold water to remove excess salt. Pat them dry with paper towels.
Cook the Duck
In a large, heavy-bottomed pot, melt the duck fat over low heat. Add the duck legs, ensuring they are fully submerged in the fat. Cook gently for 2-3 hours until the meat is tender and falls off the bone.
Cool and Store
Once cooked, let the duck legs cool in the fat. They can be stored in the fat in the refrigerator for several weeks.
Serving
Serve
To serve, remove the duck legs from the fat, and crisp the skin in a hot oven or skillet before plating.
