Duck Confit

Ingredients

Duck fat

4 cups

Fresh thyme

4 sprigs

Garlic

4 cloves, minced

Black pepper

1 teaspoon, freshly ground

Salt

2 teaspoons

Duck legs

4

Instructions

1. Season the duck legs generously with salt, black pepper, minced garlic, and fresh thyme. Ensure the seasoning is rubbed thoroughly into the meat for maximum flavor.
2. Place the seasoned duck legs in a dish, cover, and refrigerate for 24 hours to marinate. This step is crucial for developing the deep flavors.
3. Preheat the oven to 300°F (150°C).
4. In a large oven-safe pot or Dutch oven, melt the duck fat over low heat until fully liquefied.
5. Remove the duck legs from the marinade and gently pat them dry with paper towels. This will help achieve a crispy skin during cooking.
6. Carefully place the duck legs in the pot, ensuring they are fully submerged in the melted duck fat.
7. Cover the pot with a lid or aluminum foil, then transfer it to the preheated oven.
8. Cook the duck legs for 3 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally to ensure the fat remains liquid.
9. Once cooked, remove the pot from the oven and allow the duck legs to cool in the fat. This helps to preserve their moisture and flavor.
10. After cooling, transfer the duck legs to an airtight container and pour the fat over them to cover completely. This can be stored in the refrigerator for up to a month.
11. To serve, remove the duck legs from the fat and heat them in a skillet over medium heat until the skin is crispy and the meat is heated through. This final step brings the dish to life with a delightful crunch.
12. Garnish with additional thyme or serve alongside roasted vegetables or a light salad.