Duck Confit Recipe

Time7h

Serves4

Hearty classic

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Ingredients

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1
Seasoning the Duck Legs
In a large bowl, combine the duck legs with salt, black peppercorns, crushed garlic cloves, and thyme. Massage the seasoning into the meat to ensure even coverage. Cover the bowl with plastic wrap and refrigerate for at least 24 hours, preferably 48 hours.

2
Preheat and Prepare
Preheat your oven to 225°F (107°C). Remove the duck legs from the refrigerator and rinse off the seasoning under cold water. Pat them dry with paper towels.
3
Render Duck Fat
In a large, heavy-bottomed pot or Dutch oven, melt the duck fat over low heat. Make sure there is enough fat to completely submerge the duck legs.
4
Cooking the Duck
Carefully place the seasoned duck legs into the pot of melted duck fat. Ensure that the legs are fully submerged. Cover the pot with a lid and place it in the preheated oven. Cook for 4 to 6 hours, or until the meat is tender and easily pulls away from the bone.

5
Cooling and Storing
Once the duck legs are done cooking, remove them from the oven and let them cool in the fat. Once cooled, transfer the duck legs to a container and cover them with the duck fat. Store in the refrigerator for up to one month.
6
Serving
To serve, remove a duck leg from the fat and heat it in a skillet over medium-high heat until the skin is crispy, about 5-7 minutes. Serve hot with your choice of sides.