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Ingredients
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Duck Preparation
Cooking Fat
Method
Duck Preparation
- 1
Curing the Duck
In a bowl, combine the duck legs, kosher salt, black peppercorns, crushed garlic cloves, and thyme. Rub the mixture all over the duck legs thoroughly.
- 2
Marinating
Cover the bowl with plastic wrap and refrigerate for at least 24 hours, up to 48 hours. This allows the flavors to penetrate the meat.
Cooking the Duck
- 3
Preheat Oven
Preheat your oven to 225°F (107°C).
- 4
Rinse and Dry
After marinating, rinse the duck legs under cold water to remove excess salt and spices. Pat them dry with paper towels.
- 5
Cook in Duck Fat
In a large ovenproof dish or Dutch oven, place the duck legs skin-side down. Pour the duck fat over the legs, ensuring they are fully submerged.
- 6
Slow Cooking
Cover the dish with a lid or aluminum foil and place it in the preheated oven. Cook for 2.5 to 3 hours, or until the duck is tender and easily pulls away from the bone.
- 7
Crisping the Skin
Once cooked, remove the duck legs from the fat and let them cool slightly. To crisp the skin, heat a skillet over medium-high heat and sear the duck legs skin-side down for 3-4 minutes until golden brown.
- 8
Serving
Serve the duck confit with your choice of sides, such as roasted potatoes or a fresh salad.