Duck Confit

Cuisines

Best for

Recipe

Ingredients

2 whole	duck legs
1 tablespoon	coarse sea salt
2 cloves	garlic, minced
1 teaspoon	black peppercorns
2 sprigs	fresh thyme
1 sprig	fresh rosemary
2 cups	duck fat

Instructions

1. 1 Rinse the duck legs under cold water and pat dry with paper towels.
2. 2 Rub the duck legs with the coarse sea salt, ensuring even coverage.
3. 3 Place the duck legs in a shallow dish and sprinkle with minced garlic, black peppercorns, thyme, and rosemary.
4. 4 Cover the dish with plastic wrap and refrigerate for 24 hours to marinate.
5. 5 Preheat the oven to 225°F (110°C).
6. 6 Rinse the duck legs under cold water to remove excess salt and pat dry again.
7. 7 Melt the duck fat in a large ovenproof saucepan over low heat.
8. 8 Submerge the duck legs in the melted duck fat, ensuring they are completely covered.
9. 9 Cover the saucepan and transfer it to the preheated oven.
10. 10 Cook the duck legs in the oven for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
11. 11 Remove the duck legs from the fat and let them drain on a wire rack.
12. 12 For crispy skin, heat a skillet over medium-high heat and sear the duck legs skin-side down until browned and crisp.
13. 13 Serve the duck confit warm with your choice of sides.