Duck Legs Confit Recipe

Ingredients:

• 4 duck legs
• 2 cups of rendered duck fat
• 6 garlic cloves, crushed
• 2 sprigs of fresh thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C (390°F).
2. Salt and pepper the duck legs and let them sit for at least 30 minutes at room temperature while you prepare the other ingredients.
3. In a small saucepan, gently heat the duck fat so that it liquefies, but it doesn’t boil.
4. Place the duck legs in a baking dish that is large enough to hold all four legs without overlapping. Add the garlic, bay leaves, and thyme on top of the legs.
5. Pour the melted duck fat over the duck legs until they are completely submerged in the fat.
6. Cover the baking dish with foil and transfer it to the oven.
7. Bake the duck legs for 2-3 hours, or until the meat is tender and falling off the bone.
8. Once the duck legs are cooked, carefully remove them from the fat and transfer them to a dish.
9. Skim off any impurities from the top of the remaining duck fat and strain it through a fine mesh strainer.
10. Pour the remaining duck fat over the cooked duck legs, making sure they are fully submerged. Cover and refrigerate the duck legs for at least 24 hours.
11. To serve, remove the duck legs from the fat and gently wipe off any excess fat. Preheat a skillet over medium-high heat and sear the duck legs for 2-3 minutes per side, or until crispy.

Serving Suggestions:

• Serve with sautéed potatoes and a side of green beans.
• Pair with a glass of red wine or fruity beer.
• Garnish with fresh thyme or parsley to add a pop of color and freshness.

Verdict:

Duck legs confit is a classic French dish that is both luxurious and surprisingly easy to make. The duck legs become incredibly tender and flavorful after being slowly cooked in duck fat for hours. When seared until crispy, the skin adds an irresistible texture contrast to the melt-in-your-mouth meat. This dish is perfect for a special occasion or a fancy dinner party.