Entree: France – Gascony – Confit de canard (Duck confit (slow-cooked preserved duck legs))

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs 45 min

Total 2 hrs 55 min

Ingredients

- 4 duck legs (whole) (about 2 lb / 900 g)
- 2 tbsp (30 g) kosher salt
- 1 tbsp (15 g) crushed black peppercorns
- 4 cloves (12 g) garlic, smashed
- 4 sprigs (approx 4 g) fresh thyme
- 2 bay leaves (approx 2 g)
- 4 cups (960 ml) duck fat, plus extra to cover
- Salt and freshly ground black pepper

Instructions

1. Pat duck legs dry. Mix kosher salt, crushed peppercorns, smashed garlic, thyme and bay leaves; rub all over duck legs. Place legs in a single layer in a dish, cover, and refrigerate 12–24 hours to cure.
2. Rinse cure off under cold water, pat legs thoroughly dry and remove any excess garlic/herb bits. Preheat oven to 225°F (107°C).
3. Place legs in a heavy ovenproof pot or deep roasting pan snugly; pour melted duck fat over legs so they are fully submerged. Bring to a gentle simmer on the stovetop, then cover and transfer to oven.
4. Cook until meat is very tender and pulls from bone, about 2½–3 hours. Cool in fat, then store submerged in fat in a sealed container in refrigerator or proceed to finish.
5. To serve, remove legs from fat, drain, and gently reheat skin-side up in a skillet or under broiler until skin is crisp (about 5–8 minutes). Season with salt and pepper and serve immediately.