Ingredients:

  • 4 duck legs (about 8 oz / 225g each)
  • 1/4 cup (50g) kosher salt
  • 2 tablespoons (12g) freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf, crumbled
  • 1 teaspoon (5g) juniper berries, lightly crushed (optional)
  • Duck fat (enough to cover the duck legs completely – approximately 4-6 cups / 950ml-1400ml), can be supplemented with rendered chicken or goose fat if needed
  • Fresh parsley, chopped, for garnish (Optional)
  • Coarse sea salt, for finishing (Optional)

Instructions:

  1. Combine salt, pepper, garlic, thyme, bay leaf, and juniper berries (if using) in a bowl.
  2. Rub the spice mixture all over the duck legs, ensuring they are fully coated.
  3. Place the duck legs in a non-reactive dish, skin-side up.
  4. Cover tightly with plastic wrap and refrigerate for 24-72 hours.
  5. If using solid duck fat, cut it into small pieces.
  6. Place the fat in a Dutch oven or heavy-bottomed pot over low heat.
  7. Melt the fat slowly, stirring occasionally, until it is completely rendered.
  8. Strain the rendered fat through a fine-mesh sieve or cheesecloth to remove any solids.
  9. Rinse the curing mixture from the duck legs under cold water and pat them dry thoroughly with paper towels.
  10. Place the duck legs in the rendered duck fat, ensuring they are completely submerged.
  11. Add more rendered fat if necessary to ensure the duck is fully covered.
  12. Bring the fat to a very gentle simmer over low heat (around 200-225°F / 93-107°C). Use an instant-read thermometer to monitor the fat temperature closely.
  13. Cook the duck legs for 3-4 hours, or until the meat is very tender and easily pulls away from the bone.
  14. Remove the duck legs from the fat and let them cool slightly.
  15. For immediate serving: Crisp the skin in a hot skillet or under a broiler before serving.
  16. For storage: Place the duck legs in a clean container and pour the rendered fat over them, ensuring they are completely submerged.
  17. Refrigerate for up to 2 weeks.
  18. Preheat oven to 400°F (200°C).
  19. Remove duck legs from fat and pat dry.
  20. Place skin-side up on a baking sheet.
  21. Roast for 15-20 minutes, or until skin is golden brown and crispy. Alternatively, sear in a hot pan skin-side down until crispy.