Confit de Canard - A French Gastronomic Delight

Ingredients

Duck legs

4

Duck fat

enough to fully submerge the duck legs

Fresh thyme sprigs

6-8

Garlic cloves

4, crushed

Black pepper

1 teaspoon

Coarse salt

2 tablespoons

Instructions

1. Evenly rub the duck legs with coarse salt and freshly ground black pepper.
2. Arrange the seasoned duck legs in a deep dish. Sprinkle the crushed garlic cloves and fresh thyme sprigs over the legs.
3. Cover the dish with cling film and refrigerate for 24 hours, allowing the aromatic flavors to deeply infuse the meat.
4. Preheat the oven to 300°F (150°C) when ready to cook.
5. Gently remove the duck legs from the marinade, shaking off excess seasoning, and pat dry with paper towels.
6. In a large, oven-safe skillet, melt enough duck fat to completely cover the duck legs.
7. Place the duck legs into the skillet, skin side down, and cook for 10 minutes to start rendering the fat.
8. Flip the duck legs and sear for another 10 minutes.
9. Transfer the skillet to the preheated oven and slow-cook the duck legs for 2-3 hours. The meat should be incredibly tender and separate from the bone with ease.
10. Allow the duck legs to cool in the fat. This can be refrigerated in an airtight container for up to a week, enhancing the flavor over time.
11. To serve, reheat the duck legs in a skillet over medium heat until the skin crisps and the meat is warmed through.
12. Serve the Confit de Canard with traditional sides such as roasted potatoes or sautéed vegetables for a complete French culinary experience.