Yarrow Meadows Duck Confit

This is a classic French dish made with Yarrow Meadows duck leg, slowly cooked in its own fat until it's incredibly tender and full of flavor.

Ingredients - Serves 4

Preheat your oven to 275°F (135°C).
Season the duck legs with salt and pepper.
Place the duck legs in a deep baking dish. Add the garlic, thyme, and bay leaves.
Melt the duck fat and pour it over the duck legs, making sure they are completely covered.
Cover the dish with foil and place it in the oven. Cook for about 3 hours, or until the meat is very tender and can be easily pulled from the bone.
Remove the duck from the oven and let it cool in the fat until it reaches room temperature.
Once cooled, you can store the duck in the fat in the refrigerator for up to a week. When you're ready to serve, simply reheat the duck in a 375°F (190°C) oven for about 15 minutes, or until the skin is crispy.