Duck Confit

Step 1

Pat duck legs dry with paper towels. Combine salt, thyme, bay leaves, peppercorns, and garlic in a small bowl.

Step 2

Rub the cure mixture evenly over all sides of the duck legs. Place in a dish, cover, and refrigerate for 12 to 24 hours.

Step 3

Remove duck from refrigerator and rinse off the cure under cold running water. Pat dry thoroughly.

Step 4

Preheat oven to 275°F (135°C). Heat duck fat in a large heavy-bottomed pot or Dutch oven over medium heat until it reaches 190°F (88°C).

Step 5

Gently place cured duck legs into the warm fat, skin-side up. Ensure they are completely submerged; add more duck fat if needed.

Step 6

Transfer pot to preheated oven and cook, uncovered, for 4 to 5 hours. Duck is done when the meat is very tender and pulls easily from the bone.

Step 7

Remove pot from oven and let cool for 15 minutes. Using a slotted spoon, transfer duck legs to a serving platter.

Step 8

Strain the cooking fat through a fine-mesh sieve into a clean container. Skim any impurities from the surface and discard.

Step 9

To serve warm, gently reheat duck legs in 325°F (163°C) oven for 20 minutes. Crisp skin by placing under broiler for 2 to 3 minutes.

Step 10

For storage, arrange cooled duck legs in a clean jar, pour strained fat over them to cover completely, and refrigerate for up to 2 months.