Entrée: France – Confit de Canard (Duck Confit)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Additional 24 hrs

Total 27 hrs

Ingredients

4 whole duck legs, about 2 lb total (900 g total)
2 tbsp (30 ml) kosher salt
2 cloves garlic, minced
1 tbsp (15 ml) fresh thyme leaves
1 tsp (5 ml) black peppercorns
2 bay leaves
4 cups (950 ml) duck fat

Instructions

1. **Season the Duck Legs**: Rub the duck legs with kosher salt, garlic, thyme, black peppercorns, and bay leaves. Cover and refrigerate for at least 24 hours to allow the flavors to penetrate the meat.
2. **Prepare for Cooking**: Preheat your oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt and spices. Pat dry with paper towels.
3. **Cook the Duck**: Arrange the duck legs in a single layer in a deep oven-safe pot or baking dish. Pour the duck fat over the duck legs, ensuring they are completely submerged. Cover and cook in the oven for 2 to 3 hours, until the meat is tender.
4. **Finish and Serve**: Remove the duck legs from the fat and place them on a baking sheet. Increase the oven temperature to 400°F (204°C) and roast the legs for about 15 minutes, or until the skin is crisp. Serve warm.