Duck Confit

Duck confit is a classic French dish where duck legs are slow-cooked in their own fat until tender and flavorful.

Ingredients - Serves 4

Season the duck legs with salt, black pepper, minced garlic, and fresh thyme. Rub the seasoning into the meat.
Place the seasoned duck legs in a dish, cover, and refrigerate for 24 hours to marinate.
Preheat the oven to 300°F (150°C).
Melt the duck fat in a large oven-safe pot or Dutch oven over low heat.
Remove the duck legs from the marinade and pat them dry with paper towels.
Place the duck legs in the pot, ensuring they are fully submerged in the melted duck fat.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Cook the duck legs for 3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the pot from the oven and let the duck legs cool in the fat.
Once cooled, transfer the duck legs to an airtight container and pour the fat over them to cover.
Refrigerate the duck confit for at least 24 hours before using.
To serve, remove the duck legs from the fat and heat them in a skillet over medium heat until crispy and heated through.
Serve the duck confit with your choice of side dishes or accompaniments.