Duck Leg Confit
- 4 duck legs
- 2 cups rendered duck fat (enough to fully submerge the duck legs)
- 1 tbsp coarse sea salt
- 1 tbsp black pepper
- 6 garlic cloves, smashed
- 6 sprigs of thyme
- 2 bay leaves
- Preheat your oven to 325°F (160°C).
- Season the duck legs with salt and black pepper on both sides.
- In a large oven-safe pot, heat the duck fat until it's melted and hot.
- Add the garlic, thyme, and bay leaves to the pot and let them infuse in the fat for a minute or two.
- Gently place the duck legs into the pot, making sure they are fully submerged in the hot duck fat.
- Cover the pot with a lid and transfer it to the oven.
- Cook the duck legs in the oven for 2-3 hours, or until the meat is falling off the bone.
- Remove the pot from the oven and let it cool to room temperature.
- Once cooled, remove the duck legs from the pot and gently shake off any excess fat.
- Heat a large skillet over medium-high heat.
- Place the duck legs in the skillet, skin-side down, and cook until the skin is crispy and golden brown.
- Flip the duck legs over and cook for another minute or two.
- Serve hot and enjoy!
Note: You can store any remaining duck legs in the leftover duck fat in the refrigerator for up to a week. Just make sure to reheat the duck legs in a skillet before serving.