Ingredients
Method
Curing the Duck
- Pat duck legs completely dry with paper towels. Rub all surfaces with coarse kosher salt, using about 2 tablespoons total.
- Place duck legs in a large dish with smashed garlic cloves, thyme sprigs, bay leaves, and cracked peppercorns. Cover and refrigerate for 24 hours.
- Remove duck legs from refrigerator and brush off excess salt and aromatics. Pat dry again with paper towels.
Cooking the Confit
- Preheat oven to 225°F (110°C). Place duck legs in a deep, oven-safe dish or Dutch oven.
- Warm the duck fat in a saucepan until liquid but not hot. Pour over duck legs until they're completely covered by about 1 inch.
- Cover tightly with foil or a lid and cook in the oven for 2 to 2.5 hours, until the meat is very tender and easily pulls away from the bone.
- Remove from oven and let cool slightly. The duck can be stored in the fat in the refrigerator for up to 1 week.
Crisping for Service
- When ready to serve, remove duck legs from fat and let excess drip off. Pat skin lightly with paper towels.
- Heat a large cast iron or heavy skillet over medium-high heat. Place duck legs skin-side down and cook for 3-4 minutes until skin is golden and crispy.
- Flip and cook for another 2-3 minutes to warm through. Serve immediately while skin is crisp.
Notes
Duck fat is essential for authentic confit. You can buy rendered duck fat or save fat from roasting duck. Store leftover duck fat in the refrigerator for roasting potatoes or vegetables. The confit can be made up to a week ahead and crisped just before serving.