Ingredients:

  • 4 duck legs (about 1.5-2 lbs / 680-900g total)
  • 2 tablespoons / 30ml kosher salt
  • 1 tablespoon / 15ml freshly cracked black peppercorns
  • 4 cloves garlic, minced
  • 2 teaspoons / 10ml dried thyme
  • 1 teaspoon / 5ml dried bay leaf, crumbled
  • 1/2 teaspoon / 2.5ml pink curing salt (Prague powder #1) - Optional, but enhances color and preservation
  • Duck fat, enough to cover the duck legs completely (about 4-6 cups / 950ml-1.4L) Rendered or purchased
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Combine curing ingredients in a bowl. Rub the mixture thoroughly over all surfaces of the duck legs. Place in a non-reactive dish, cover tightly, and refrigerate for 24-72 hours. Turning once or twice if desired.
  2. After curing, rinse the duck legs thoroughly under cold water and pat completely dry with paper towels.
  3. Place duck fat in the pot/Dutch oven and melt over low heat.
  4. Add the duck legs, thyme sprigs, and bay leaves to the melted duck fat. Ensure the duck is completely submerged. Increase heat to the lowest possible setting to maintain a gentle simmer. Aim for a fat temperature of 200-225°F (93-107°C).
  5. Cook the duck legs for 2.5-3 hours, or until the meat is extremely tender and easily pulls away from the bone.
  6. Remove the pot from the heat and let the duck legs cool completely in the fat.
  7. Transfer the duck legs and fat to a container. Make sure legs are fully submerged, and refrigerate for up to 2 weeks.
  8. Before serving, gently remove the duck legs from the fat (discard excess fat, and save for future use). Preheat oven to 400°F (200°C) or pan-fry in a hot skillet, skin-side down, until the skin is golden brown and crispy.