Pat the duck legs dry with paper towels. In a small bowl combine Kosher salt, granulated sugar and freshly ground black pepper. Rub the salt mixture evenly all over the duck legs, including under the skin where possible. Place the smashed garlic cloves, thyme sprigs, bay leaves and whole peppercorns in the bottom of a shallow baking dish or rimmed tray. Arrange the salted duck legs on top, skin side up. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours to cure. (Curing draws out moisture and seasons the meat.)

Rinse and dry

After curing, remove duck legs from the refrigerator. Rinse each piece under cold water to remove excess salt and aromatics. Pat thoroughly dry with paper towels. Place on a rack set over a tray and refrigerate uncovered for 1–2 hours to dry the skin—this helps achieve a crisp finish after confiting.

Rendering & Cooking

Preheat and prepare fat

Preheat the oven to 225°F (107°C). In a heavy ovenproof pot or Dutch oven just large enough to hold the duck legs in a single layer, pour in about 2 cups of the duck fat. If the fat is very thick, gently warm it in a small saucepan or microwave until it becomes pourable; you may add up to 2 teaspoons neutral oil to loosen the fat if necessary. The fat should be warm but not hot when you add the duck.

Submerge and cook slowly

Nestle the dried duck legs into the fat, skin side up, so they are fully submerged. If needed, add remaining duck fat to cover. Bring the fat to a bare simmer on the stovetop over low heat—do not boil. Transfer the pot to the preheated oven and cook gently for 2.5 to 3 hours, until the meat is very tender and a small knife inserted at the bone meets little resistance. The internal meat temperature will be around 170–185°F when tender.

Cool in fat

Remove the pot from the oven and allow the duck legs to cool in the fat to room temperature (about 45–60 minutes). You can store them submerged in fat for longer storage or proceed to finish immediately. If storing, transfer legs and fat to a container, ensuring legs remain covered with fat, and refrigerate for up to 2 weeks or freeze for months.

Finishing & Serving

Crisp the skin (oven or skillet)

To serve immediately with crisp skin: Remove the desired number of legs from the fat and brush off excess fat. Preheat oven to 425°F (220°C). Place legs skin-side up on a wire rack set over a rimmed baking sheet. Roast 10–15 minutes until the skin is golden brown and crisp. Alternatively, heat a heavy skillet over medium-high heat (no added fat required) and sear skin-side down for 3–5 minutes until crisp, then finish in a 400°F (200°C) oven 5–8 minutes if needed. Watch carefully to avoid excessive splatter or burning.

Season and serve

Taste a small piece; if necessary, sprinkle a light pinch of salt (conservatively, because confit is already seasoned). Finish with chopped fresh parsley and a squeeze of lemon if desired. Serve with potatoes, salad, lentils or crusty bread.

Storage note

Leftover confit legs kept submerged in duck fat in an airtight container will keep in the refrigerator for up to 2 weeks. Once removed from the fat and refrigerated, use within 4–5 days. Re-crisp skin before serving.