Duck Confit with Rice and Potatoes

Step 1

Rub the 4 duck legs all over with 2 tbsp kosher salt, 1 tsp black pepper, 4 sliced garlic cloves and 1 tbsp thyme.

Step 2

Cover and refrigerate the duck 12 to 24 hours so the cure seasons the meat all the way through.

Step 3

Rinse the cure off the legs, pat them very dry, and nestle them in a deep baking dish or Dutch oven.

Step 4

Gently melt the 3 cups duck fat and pour it over until the legs are fully submerged; add a bay leaf if you have one.

Step 5

Bake at 250°F for about 3 hours, until the meat is slack, pulls easily from the bone and smells deeply savory.

Step 6

Meanwhile, simmer the 1.5 cups rice with 3 cups water, covered, about 15 minutes until tender and the water is absorbed.

Step 7

Lift the duck out, rest it 10 minutes, and save 3 tbsp of the cooking fat for the potatoes.

Step 8

Sear the legs skin-side down in a hot skillet 4 to 5 minutes, until the skin is deep gold and crackling.

Step 9

Fry the 1.5 lb cubed potatoes in the reserved duck fat over medium-high about 15 minutes, until crisp and golden on all sides.

Step 10

Spoon the rice into bowls, top with a duck leg and the potatoes, and drizzle over a little of the cooking fat.