Ingredients:

  • 3 Tbsp Kosher Salt (Coarse)
  • 1 Tbsp Granulated Sugar
  • 1 tsp freshly ground Black Pepper
  • 1 Tbsp Fresh Thyme leaves
  • 2 crumbled Bay Leaves
  • 2 crushed Garlic cloves
  • 4 whole Duck Legs (skin on, bone in, about 6-8 oz each)
  • 4 cups Rendered Duck Fat (or as needed for full submergence)

Instructions:

  1. Prepare the Cure: In a small bowl, combine Kosher Salt, Sugar, Black Pepper, Thyme leaves, Bay Leaves, and crushed Garlic. Mix well.
  2. Apply the Cure: Pat the duck legs dry. Rub the cure mixture generously over the entire surface of each duck leg.
  3. Chill (Managed Rest): Place the seasoned legs in a single layer in a non-reactive dish or sealed zip-top bag. Refrigerate for a minimum of 12 hours, and up to 24 hours. This process draws out moisture and concentrates flavor.
  4. Rinse and Dry: After curing, gently rinse the legs under cold water to remove excess salt. Pat them extremely dry with paper towels.
  5. Melt the Fat: Place the duck fat in a heavy pot or Dutch oven. Melt slowly over low heat on the hob until completely liquid.
  6. Submerge the Legs: Carefully nestle the dried duck legs into the melted fat, ensuring they are completely covered. Add more fat if necessary.
  7. Start the Cook (Hob): Gently warm the fat until the temperature reaches 190°F (88°C). Use an oven thermometer to verify the temperature.
  8. Transfer and Manage the Oven Temperature: Place the pot, uncovered, in an oven preheated to 225°F (107°C). Reduce the oven temperature immediately if the fat temperature exceeds 205°F (96°C). Temperature management is crucial for the confit process.
  9. Slow Poach: Cook for 3 to 4 hours. The legs are done when the meat is extremely tender, pulling away from the bone easily, and registering an internal temperature of 195°F to 200°F (90°C to 93°C).
  10. Cool and Rest: Remove the pot from the oven. Let the duck legs cool slightly in the fat.
  11. Finish for Serving (Crisping): Preheat the oven to a high heat, around 450°F (230°C), or set the broiler (grill) to high. Remove the duck legs from the fat, wiping off excess.
  12. Crisp the Skin: Place skin-side up on a rimmed baking sheet. Roast or broil for 8 to 10 minutes, until the skin is deeply golden, shatteringly crisp, and bubbling. Serve immediately.