How to Make Crispy Duck Confit

Preheat your oven to 225°F (107°C).

In a large oven-safe pot, melt the duck fat over low heat.

Season the duck legs with salt, pepper, thyme, and minced garlic.

Place the seasoned duck legs in the pot with the melted duck fat, ensuring they are fully submerged.

Add the bay leaf to the pot.

Cover the pot with a lid or aluminum foil 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.

Once cooked, remove the pot from the oven and let it cool slightly.

Carefully remove the duck legs from the fat and place them on a wire rack to drain.

You can store the duck legs in the fat in the refrigerator for up to a month.

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