Duck Confit

Ingredients

• 4 pcs duck legs
• 40 g coarse salt
• 800 g duck fat
• 6 pcs garlic cloves
• 8 sprigs thyme
• 3 pcs bay leaves
• 1 tsp black pepper

Steps

1. Rub duck legs generously with coarse salt, crushed garlic, thyme, and pepper.
2. Place in a dish, cover, and refrigerate for 24-36 hours to cure.
3. Rinse salt off the duck legs and pat completely dry with paper towels.
4. Preheat oven to 135°C.
5. Melt duck fat in a deep oven-safe pot.
6. Nestle the duck legs in a single layer, fully submerged in fat.
7. Add bay leaves and remaining thyme.
8. Cover and cook at 135°C for 3 hours until the meat is pulling away from the bone and a fork slides through without resistance.
9. To serve, remove legs from fat and sear skin-side down in a scorching hot pan for 3-4 minutes until the skin is shatteringly crisp and deep mahogany.
10. Serve with roasted potatoes.