Duck Confit

🛒 Ingredients

• Duck Leg (cooked meat and skin) 150 g · 380 kcal
• Duck Fat (absorbed) 30 g · 270 kcal

👨‍🍳 Instructions

1. Prepare duck legs by trimming any excess fat and pricking the skin all over with a fork, being careful not to pierce the meat.
2. Rub the duck legs thoroughly with a generous amount of coarse salt, freshly ground black pepper, crushed garlic, fresh thyme, and bay leaves; then refrigerate them uncovered for 24-48 hours.
3. After curing, rinse the duck legs thoroughly under cold water to remove all the curing mixture, then pat them completely dry with paper towels.
4. Gently melt enough duck fat in a deep, oven-safe pot or Dutch oven to fully submerge the duck legs.
5. Submerge the dried duck legs into the melted duck fat, ensuring they are fully covered.
6. Bake in a preheated oven at 140°C (275°F) for 2.5 to 3 hours, or until the meat is extremely tender and easily pulls away from the bone.
7. Allow the confited duck legs to cool completely in the fat, then transfer them to a clean container, ensuring they are fully covered with the rendered fat, and refrigerate.
8. To serve, remove the desired number of legs from the fat, scrape off any excess, and pan-fry them skin-side down until the skin is crispy and golden, then flip and heat through until warmed.