Duck Confit Recipe

Inspired by The Statler

Time30m

Serves4

Tender duck leg confit served with seasonal sides.

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Ingredients

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1
Prepare the Duck Legs
In a bowl, rub the duck legs with kosher salt, black peppercorns, thyme, crushed garlic, and bay leaves. Cover and refrigerate for at least 24 hours or up to 48 hours.
2
Rinse and Dry
After marinating, rinse the duck legs under cold water to remove excess salt and spices. Pat them dry with paper towels.
3
Cook the Duck Legs
In a large, heavy-bottomed pot, melt the duck fat over low heat. Submerge the duck legs in the fat, ensuring they are fully covered. Cook on low heat for about 2 to 3 hours until the meat is tender and easily pulls away from the bone.
4
Cool and Store
Remove the pot from heat and let the duck legs cool in the fat. Once cool, transfer the duck legs to an airtight container, cover with the duck fat, and refrigerate for up to 1 month.
5
Serve
To serve, reheat the duck legs in a skillet until crispy. Serve with seasonal sides of your choice.