Muscovy Duck Leg Confit Recipe
Recipe information
Make Muscovy Duck Leg Confit in just 13h . Dirty Rice and Citrus Gastrique
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Ingredients
Muscovy Duck Leg Confit
Muscovy Duck Leg Confit Preparation
1. Prepare the Duck Legs
In a bowl, mix the crushed garlic, thyme, salt, black peppercorns, and bay leaves. Rub this mixture all over the duck legs. Cover and refrigerate for at least 12 hours, preferably overnight.
2. 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.
3. 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.
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