Duck Confit

Duck legs slow-cooked in their own fat until silky and tender — the French preservation classic.

Ingredients

• 4 duck legs
• 2 tbsp kosher salt
• 4 garlic cloves, minced
• 2 sprigs thyme, 2 bay leaves
• 2-3 cups duck fat (enough to cover)

Method

1. Rub legs with salt, garlic, thyme, bay. Refrigerate 24-48 hours.

2. Rinse, pat very dry. Place in snug oven-safe pot. Cover with duck fat.

3. Cook at 285°F for 2.5-3 hours until meat pulls easily from bone.

4. Cool in fat. Store submerged in fat (keeps 1 month refrigerated).

5. To serve: remove from fat, sear skin-side down in hot skillet until crispy.

What You're Practicing

• Confit is one of the oldest preservation techniques — the fat creates an anaerobic seal.
• The braise-then-sear gives you tender meat AND crispy skin.
• Save the duck fat — it''s liquid gold for roasting potatoes.