Ingredients:

  • 4 duck legs (about 2-2.5 lbs / 900g - 1.1kg)
  • 4 tablespoons (60ml) kosher salt (or 2 tablespoons / 30ml sea salt), divided
  • 2 teaspoons (10ml) freshly ground black pepper, divided
  • 2 cloves garlic, minced (about 2 teaspoons / 10ml)
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) ground cloves
  • 4 cups (960ml) duck fat, rendered (or a combination of duck and olive oil)
  • 2 sprigs fresh thyme (optional)
  • 1 bay leaf (optional)
  • 2 cloves garlic, smashed (optional)
  • Peppercorns (6-8) (optional)

Instructions:

  1. Combine salt, pepper, garlic, thyme, and cloves in a bowl. Thoroughly rub the mixture all over the duck legs, ensuring every crevice is covered. Place the duck legs in a baking dish, skin-side up. Cover tightly with plastic wrap and refrigerate for 24-72 hours.
  2. Remove the duck legs from the refrigerator and rinse them under cold water to remove excess salt. Pat dry with paper towels. Preheat oven to 275°F (135°C). Melt the duck fat (if not already rendered) in the Dutch oven over low heat. Add optional aromatics to the melted fat.
  3. Place the duck legs in the Dutch oven, submerged completely in the melted fat. Bring the fat to a gentle simmer on the stovetop. Transfer the Dutch oven to the preheated oven. Cook for 3-4 hours, or until the duck meat is incredibly tender and easily pulls away from the bone.
  4. Carefully remove the duck legs from the fat using tongs. Strain the fat through a fine-mesh sieve to remove any solids. If serving immediately, proceed to crisping the skin. If storing, place the duck legs in sterilized jars or containers and pour the strained fat over them, ensuring they are completely submerged.
  5. Preheat oven broiler. Place duck legs, skin-side up, on a baking sheet. Broil for a few minutes, watching closely, until the skin is golden brown and crispy. Alternatively, pan-fry the duck legs skin-side down in a skillet until crispy.