Confit de Canard

Ingredients

• 4 duck legs (about 1.4 kg / 3 lb total)
• 3 tbsp coarse sea salt
• 1 tbsp black peppercorns, cracked
• 6 sprigs fresh thyme
• 4 bay leaves, torn
• 4 garlic cloves, smashed
• 1.2 kg (2.5 lb) duck fat, melted

Before you cook

• Pat the duck legs dry with paper towels.
• Rub the duck legs all over with the coarse salt, cracked pepper, thyme, bay leaves, and garlic.
• Lay the duck legs in a single layer in a dish, cover, and refrigerate for 24 hours.
• Remove the duck legs from the refrigerator and brush off all the salt, herbs, and garlic.
• Rinse each leg briefly under cold water and pat completely dry.

Steps

1. Preheat the oven to 90°C (195°F).
2. Melt the duck fat in a saucepan over low heat if it isn't already liquid.
3. Arrange the duck legs skin-side up in a single snug layer in a deep ovenproof dish.
4. Pour the melted fat over the legs until they are fully submerged.
5. Cover the dish with foil or a lid.
6. Place the dish in the oven and cook for 3 hours, until the meat is tender enough to pull easily from the bone with a fork.
7. Remove the dish from the oven and let the legs cool in the fat until just warm.
8. Lift the legs out of the fat and set them skin-side up on a tray, reserving the fat.
9. Heat a large ovenproof skillet over medium-high heat.
10. Lay the duck legs skin-side down in the dry skillet.
11. Cook undisturbed for 6 to 8 minutes, until the skin is deep golden and crackling-crisp.
12. Flip the legs and crisp the other side for 2 minutes.
13. Serve the duck legs hot, with some of the reserved fat spooned over roasted potatoes alongside.