Jules Cooking Global, Confit de canard

Preheat your oven to 225°F (107°C).

In a large, heavy-bottomed pot, melt the duck fat over low heat.

Add the crushed garlic, thyme, bay leaf, black peppercorns, and salt to the pot.

Submerge the duck legs in the melted duck fat, ensuring they are fully covered.

Cover the pot with a lid and place it in the preheated oven.

Cook the duck legs for about 2 to 3 hours, until the meat is tender and easily pulls away from the bone.

Remove the pot from the oven and let it cool slightly.

Carefully take the duck legs out of the fat and place them on a wire rack to drain.

Once cooled, you can store the duck legs in the fat in the refrigerator for up to a month.

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