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Ingredients
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Muscovy Duck Leg Confit
Method
Muscovy Duck Leg Confit Preparation
Cook the Duck Legs
Preheat the oven to 225°F (110°C). Rinse the duck legs under cold water to remove excess salt and pat them dry with paper towels. Place them in a baking dish and cover with duck fat. Add any remaining garlic, thyme, and bay leaves. Cover with foil and bake for 2-3 hours until the meat is tender and falling off the bone.
Cool and Store
Remove the duck legs from the oven and allow them to cool in the fat. Once cool, store the duck legs in the fat in an airtight container in the refrigerator until ready to use.