Duck Confit

Ingredients

• 4 duck legs
• 1 tablespoon of sea salt
• 1 teaspoon of freshly ground black pepper
• 2 cloves of garlic, finely chopped
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1 cup of duck fat

Directions

1. In a large bowl, combine the salt, pepper, garlic, thyme, and bay leaf. Rub the mixture all over the duck legs.
2. Place the legs in a shallow dish and cover with plastic wrap. Refrigerate overnight.
3. Preheat the oven to 300 degrees F (150 degrees C).
4. In an oven-safe dish, place the duck legs in a single layer. Pour the duck fat over the legs.
5. Cover the dish with foil and bake for 3 hours, or until the meat is tender and falling off the bone.
6. Uncover the dish and turn the oven up to 400 degrees F (200 degrees C). Bake for an additional 15 minutes, or until the skin is crispy.
7. Remove from the oven and let cool slightly before serving.

Interesting Facts

• Duck confit is a classic French dish that is said to have originated in Gascony in southwestern France.
• The traditional way to make duck confit is to slowly cook the duck legs in their own fat.
• Duck confit can be served with a variety of accompaniments, such as potatoes, vegetables, or a sauce.