Confit Duck Leg: A Classic French Delight

Confit Duck Leg, or "Confit de Canard," is a traditional French dish renowned for its rich flavors and melt-in-your-mouth texture. Originating from the Gascony region, this dish involves slowly cooking duck legs in their own fat until tender, then crisping the skin to perfection. Ideal for a luxurious dinner, it's a dish that impresses with its depth of flavor and culinary heritage.

Ingredients

• 4 duck legs (skin-on, bone-in)
• 2 tablespoons kosher salt
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves
• 4 garlic cloves, smashed
• 1 teaspoon black peppercorns
• 4 cups duck fat (or enough to fully submerge the duck legs)

Directions

1. *Cure the Duck Legs:
2. In a bowl, combine salt, thyme, rosemary, garlic, and black peppercorns.
3. Rub this mixture generously over the duck legs.
4. Place the seasoned duck legs in a dish, cover, and refrigerate for 12 to 24 hours.
5. *Prepare for Cooking:
6. Preheat the oven to 225°F (107°C).
7. Rinse the cured duck legs under cold water to remove excess salt and pat dry with paper towels.
8. *Cook the Duck Legs:
9. In a Dutch oven or oven-safe pot, melt enough duck fat to fully submerge the duck legs.
10. Add the duck legs to the pot, ensuring they are completely covered with fat.
11. Cover the pot and place it in the preheated oven.
12. Cook for 8 hours, or until the meat is tender and easily pulls away from the bone.
13. *Crisp the Skin:
14. Remove the duck legs from the fat and set aside.
15. In a skillet over medium heat, place the duck legs skin-side down.
16. Cook until the skin is golden brown and crispy, about 5-7 minutes.
17. *Serve:
18. Serve the confit duck legs hot, paired with roasted vegetables or a fresh salad for a complete meal.