Yarrow Meadows Duck Confit

Ingredients

Yarrow Meadows duck legs

4 legs

Duck fat

4 cups

Garlic

5 cloves, crushed

Fresh thyme

4 sprigs

Bay leaves

2 leaves

Salt

1 tablespoon

Black pepper

1 teaspoon, freshly ground

Instructions

1. Preheat your oven to 275°F (135°C).
2. Generously season the duck legs with salt and freshly ground black pepper, ensuring they are well-coated.
3. In a deep baking dish, arrange the seasoned duck legs. Add the crushed garlic cloves, fresh thyme sprigs, and bay leaves around the duck.
4. Melt the duck fat in a saucepan over low heat, then carefully pour it over the duck legs until they are completely submerged.
5. Cover the baking dish tightly with aluminum foil to trap moisture and flavors.
6. Place the dish in the preheated oven and cook for approximately 3 hours, or until the duck meat is incredibly tender and can be easily pulled from the bone.
7. After cooking, remove the dish from the oven and allow the duck to cool in the fat until it reaches room temperature. This step enhances flavor and helps preserve the duck.
8. Once cooled, store the duck legs submerged in the fat in the refrigerator, where they can keep for up to a week. When ready to serve, preheat the oven to 375°F (190°C) and reheat the duck for about 15 minutes, or until the skin is crispy and golden.