Ingredients
6 duck legs
2 Tablespoons salt/1 tablespoon pepper corns
9 cloves garlic, peeled
6 large bay leaves
2-3 tubs duck fat
Prepare in advance
Sprinkle duck legs with 2 tablespoons of salt. Sprinkle the bottom of a glass pan with 1 TBS cracked pepper corns. Lay 3 duck legs skin side down. Place 3 garlic cloves and 2 bay leaves on each duck leg. Lay the other 3 duck legs on top of the first three, sandwich style. Tightly wrap the pan with plastic wrap and refrigerate for 24 hours.
How to make
Pre-heat oven to 225 degrees.
Rinse each duck leg under cool water to remove most of the salt.
Place the garlic, bay leaves and 1 tablespoon cracked pepper corns on the bottom of a pan just large enough to hold the duck legs in one layer. Lay the duck legs skin-side up on top of the herbs and spices.
In a glass bowl, heat the duck fat in the microwave for 1-2 minutes until the fat has melted. Be sure to cover the bowl to avoid splatters! Pour the melted duck fat over the duck legs, submerging the duck legs completely, and place in the pre-heated oven.
Cook the duck legs for 8-10 hours.
To serve immediately, carefully remove the duck legs from the fat and place on a broiler or under a grill for 3-5 minutes until skin is crisp.
The duck legs may be kept refrigerated, in the fat, for up 5 days. To serve, re-heat the duck legs for 1 hour in a 225 oven and proceed as above to crisp skin.
Note: Strain the duck fat into a clean plastic tub or glass jar. The duck fat keeps refrigerated or frozen for 3 months.
Duck Confit
and
Provencal
potatoes