Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Leg Confit
Method
Preparation of Duck Leg Confit
- 1
Curing the Duck Legs
In a bowl, combine salt and crushed black peppercorns. Rub the mixture evenly over the duck legs. Place the legs in a dish, cover with plastic wrap, and refrigerate for at least 24 hours.
- 2
Cooking the Duck Legs
Preheat your oven to 225°F (110°C). Rinse the cured duck legs under cold water and pat dry. In a large oven-safe pot, melt the duck fat over low heat. Add the duck legs, thyme, and garlic cloves. Ensure the legs are completely submerged in the fat. Cover the pot and cook in the oven for 2 to 3 hours until the meat is tender and easily pulls away from the bone.
- 3
Storing the Duck Confit
Once cooked, let the duck legs cool in the fat. Store in the refrigerator in a sealed container, submerged in fat, for up to a month.