Duck Confit

Ingredients

• 4 duck legs
• 3 tbsp coarse salt
• 4 cloves garlic, smashed
• 4 sprigs thyme
• 2 bay leaves
• 4 cups rendered duck fat
• 1 tsp black peppercorns, cracked

Instructions

1. 1Rub duck legs with salt, garlic, thyme, bay leaves, and pepper, and cure in the fridge overnight.
2. 2Rinse off the cure and pat the duck legs completely dry.
3. 3Submerge duck legs in melted duck fat in a small ovenproof pot.
4. 4Cook at 275°F for 2.5 to 3 hours until the meat is fork-tender.
5. 5Cool legs in the fat, then store submerged until ready to serve.
6. 6Before serving, sear legs skin side down in a hot pan until crisp.

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