Confit de Canard: A Culinary Journey

Pick up a quality duck.

Combine sea salt, black pepper, Thyme, and garlic in a bowl.

Rub this mixture all over the duck legs, making sure to get into every nook and cranny.

Place the legs in a dish, cover, and refrigerate overnight.

Rinse the duck legs and pat them dry.

Arrange the duck legs in a single layer in a deep baking dish.

Pour enough duck fat over the legs to completely submerge them.

Place the dish in a preheated oven at a low temperature for about 3 hours.

Allow the duck legs to cool in the fat.

Transfer the legs and fat into airtight jars to preserve them.

When ready to serve, take a leg from the jar and pan fry it skin side down until golden and crispy.

Equipment Needed

Spice Level: