🥘 Duck Confit

Servings: 4
Prep Time: 15 minutes
Cook Time: 2.5 to 3 hours
Rest Time (Curing): 24–48 hours (recommended)

Ingredients:

• 4 duck legs (drumstick + thigh)

• 1 tablespoon kosher salt per leg (about 4 tablespoons total)

• 1 teaspoon black pepper

• 4 cloves garlic, smashed

• 4 sprigs fresh thyme (or 2 teaspoons dried thyme)

• 2 bay leaves, crushed

• 4 cups duck fat (enough to fully submerge the legs)

• Optional: pinch of ground cloves or juniper berries for added flavor

Instructions:

1. Cure the Duck (24–48 hours before cooking):

1. Mix salt, pepper, thyme, garlic, and bay leaf together.

2. Rub the duck legs all over with the cure mixture.

3. Place legs in a dish or zip-top bag in a single layer, cover, and refrigerate for 24 to 48 hours.

2. Rinse and Prep:

1. After curing, rinse the duck legs under cold water to remove excess salt and pat dry with paper towels.

3. Slow-Cook in Duck Fat (Confit):

1. Preheat oven to 225°F (107°C).

2. In an ovenproof pot or Dutch oven, melt the duck fat.

3. Submerge duck legs in the fat, skin-side down.

4. Cover and place in the oven. Cook for 2.5 to 3 hours, until the meat is tender and nearly falling off the bone.

4. Crisp and Serve:

1. Remove duck legs from the fat and let cool slightly.

2. To crisp: pan-sear skin-side down in a hot skillet until golden, or broil for a few minutes.

3. Serve with roasted potatoes, lentils, or a frisée salad.