Duck Confit

🔥 Prep

• Pat dry the 2 duck legs and rub them with 1 tbsp salt, ensuring even coating.
• Peel and finely mince the 3 garlic cloves.
• Measure out 2 tsp fresh thyme leaves (or dried).
• Have the 500 g duck fat ready in a heavy-bottomed pot or Dutch oven.

🔥 Cook

• 1. Place the duck legs in the pot and pour the 500 g duck fat over them, submerging the meat completely.
• 2. Add the minced garlic and thyme to the fat.
• 3. Heat the pot over medium-low heat until the fat just begins to bubble, about 5 minutes.
• 4. Reduce the heat to low and maintain a gentle simmer at 90°C (200°F); cook the duck legs for 2 to 2.5 hours until the meat is fork‑tender and easily pulls away from the bone.
• 5. Turn off the heat and let the legs cool in the fat for 15 minutes; this helps retain moisture.
• 6. Remove the duck legs from the fat, placing them on a rack; reserve the strained fat for later use.
• 7. (Optional) For crisp skin, place the legs skin‑side up under a pre‑heated broiler or in a hot skillet over medium‑high heat for 3‑4 minutes until golden and crisp.

🔥 Serve

• Slice the duck leg or serve whole, drizzled with a spoonful of the reserved warm duck fat.
• Accompany with classic French sides such as pommes sarladaises (potatoes cooked in duck fat) or a simple green salad with vinaigrette.
• Pair with a glass of full‑bodied red wine, like a Côtes du Rhône or Bordeaux.