Recipe abridged from Cooking Meat
Serves 6
Ingredients:
1 cup salt
1 cup granulated sugar
6 garlic cloves, crushed with the side of your knife
2 Tbsp whole peppercorns
15 thyme sprigs
4 bay leaves
6 duck legs, preferably from smaller hens
1 quart rendered duck fat
Method:
- In a large mixing bowl, toss together the salt, sugar, garlic, peppercorns, thyme, and bay leaves. Add the duck legs and toss well to coat them completely. Cover and refrigerate overnight.
- Preheat the oven to 275°F.
- Melt the duck fat in a large ovenproof pot over low heat. Rinse the duck legs under cold, running water to remove the surface cure, add them to the pot, and bring to a simmer. Cover and braise in the oven until the duck meat is pulling away from the bone, 2½ to 3 hours. Remove from the oven and allow to cool in the fat.
- About 20 minutes before you plan to serve the confit, preheat the oven to 450°F. Place a sheet of parchment paper in the bottom of a frying pan large enough to hold all the duck legs (or use two pans). Have ready some paper towels or a kitchen towel.
- Arrange the duck legs, skin side down, in the pan, add a few tablespoons of duck fat, then set on the lower rack of the oven and roast until the skin is golden brown, about 15 minutes. Remove the duck legs from the oven and allow to cool on the towel.
- To serve, arrange the duck legs on a serving platter and serve hot.