Confit de Canard

Confit de Canard is a classic French dish made with tender and flavorful duck legs cooked in their own fat.

Ingredients - Serves 4

Rub the duck legs with coarse salt and black pepper.
Place the duck legs in a dish and add the crushed garlic and thyme sprigs.
Cover the dish and refrigerate for 24 hours to marinate.
Preheat the oven to 300°F (150°C).
Remove the duck legs from the marinade and pat them dry with paper towels.
In a large oven-safe skillet, melt the duck fat over low heat.
Add the duck legs to the skillet, skin side down, and cook for 10 minutes to render the fat.
Flip the duck legs and cook for another 10 minutes.
Transfer the skillet to the preheated oven and cook for 2-3 hours, until the duck legs are tender and the meat easily pulls away from the bone.
Remove the skillet from the oven and let the duck legs cool in the fat.
Once cooled, you can store the duck legs in the fat in an airtight container in the refrigerator for up to a week.
When ready to serve, reheat the duck legs in a skillet over medium heat until crispy and heated through.
Serve the confit de canard with your choice of side dishes, such as roasted potatoes or sautéed vegetables.