Ingredients:

  • 4 duck legs (about 2 lbs or 900g)
  • 1 tablespoon kosher salt (15g)
  • 3 cloves garlic, smashed
  • 1 teaspoon black peppercorns (5g)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups duck fat (about 900ml) or sufficient to cover the duck legs
  • Fresh parsley, chopped (optional for garnish)

Instructions:

  1. Combine salt, garlic, peppercorns, thyme, and bay leaf in a bowl. Rub the mixture onto the duck legs and place them in a dish. Cover and refrigerate overnight.
  2. Preheat the oven to 225°F (107°C). Rinse off the brine and pat the duck legs dry with paper towels.
  3. In a roasting pan or Dutch oven, melt the duck fat over low heat. Submerge the duck legs in the melted fat and ensure they're fully covered. Cook in the oven for 2 to 3 hours until they're fork-tender.
  4. Remove duck legs from the fat and let them cool slightly. Heat a skillet over medium-high heat and sear the skin side of the duck until crispy, about 5 minutes.
  5. Plate the crispy duck confit and garnish with chopped parsley, if desired.