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Ingredients
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Duck Leg Confit
Miso Aïoli
Method
Duck Leg Confit
- 1
Prepare the Duck Legs
Start by seasoning the duck legs evenly with salt. Make sure to cover all sides. Place them in a large bowl, add crushed garlic cloves and thyme sprigs, and mix well. Cover the bowl with plastic wrap and refrigerate for at least 24 hours.
- 2
Rinse and Dry
After the marinating period, rinse the duck legs under cold water to remove excess salt. Pat the legs dry with paper towels.
- 3
Cook in Duck Fat
Preheat your oven to 200°F (95°C). In a large Dutch oven, melt the duck fat over low heat. Submerge the duck legs in the melted fat, ensuring they are completely covered. Cover the pot with a lid or foil and place it in the oven. Cook for 2 to 3 hours until the duck is tender and the meat easily pulls away from the bone.
- 4
Crisp the Duck Legs
Once cooked, remove the duck legs from the fat and place them on a baking sheet. Allow them to cool slightly. Preheat your oven to broil. Broil the duck legs for 5-7 minutes until the skin is crispy and golden brown.
Miso Aïoli
- 5
Prepare the Aïoli
In a medium bowl, combine mayonnaise, miso paste, minced garlic clove, lemon juice, and sesame oil. Whisk together until smooth and creamy.
- 6
Season
Taste the aïoli and add salt as needed to enhance the flavor. Mix well.
- 7
Serve
Transfer the miso aïoli to a serving bowl and serve alongside the crispy duck leg confit.
