Confit de Canard

Step by stepInstructions

1. Rub the duck legs with salt, pepper, garlic, thyme, and bay leaves. Cover and refrigerate for 12 to 24 hours.
2. Rinse the legs and pat completely dry; place them snugly in a pot and cover with melted duck fat.
3. Cook at 225°F for 2 ½ to 3 hours, until the meat is tender but the legs hold their shape.
4. Cool the legs in the fat, then store submerged, or proceed to serve.
5. To serve, sear the legs skin-side down in a hot, dry skillet for 5 to 7 minutes, until the skin is deeply golden and crisp. Turn and warm the flesh side briefly.