Crispy Duck Confit Recipe

Cooking Directions

1. 1

   Prepare the Duck

   In a bowl, rub the duck legs with kosher salt, thyme, crushed garlic cloves, and black peppercorns. Cover and refrigerate for at least 12 hours, preferably 24 hours.

2. 2

   Cook the Duck

   Preheat the oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt and spices. Pat dry with paper towels. Place the duck legs in a large oven-safe pot and cover them with duck fat. Cook in the preheated oven for 2 to 3 hours, until the meat is tender and easily pulls away from the bone.

3. 3

   Crisp the Duck

   Remove the duck legs from the fat and let them cool. In a skillet, heat a little duck fat over medium-high heat. Once hot, add the duck legs skin-side down and cook until the skin is crispy, about 5-7 minutes.

4. 4

   Sauté the Spinach

   In another skillet, heat olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Season with lemon juice, salt, and pepper to taste.

5. 5

   Serve

   Plate the crispy duck confit alongside the sautéed spinach and enjoy!