An ancient Gascon method of preservation transformed into a luxury staple. Duck legs are cured in salt and aromatics to remove moisture, then submerged in rendered duck fat and 'poached' at a sub-simmering temperature for hours. This creates meat that is meltingly tender, which is then pan-seared to achieve a shatteringly crisp skin.
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The . Toss the duck legs with salt, garlic, thyme, and pepper. Arrange in a dish, cover, and refrigerate for 24 hours . The salt draws out moisture, intensifying the flavor and firming the meat.
Rinse. Rinse the legs thoroughly under cold water to remove all salt. Pat them completely dry with paper towels.
The Melt. In a heavy Dutch oven, melt the duck fat over low heat until liquid.
The Confit. Submerge the duck legs in the fat. Place in a 225°F (110°C) oven. The fat should never ; it should only show the occasional bubble. Cook for 3 hours until the meat is extremely tender and pulling away from the bone.
Storage (Optional). For maximum flavor, store the duck legs submerged in their fat in the fridge for at least 3 days before eating.
The Crisp. To serve, remove legs from the fat. Place skin-side down in a cold skillet. Turn heat to medium. until the fat renders out and the skin becomes deeply golden and incredibly crispy (about 10 mins ). Do not flip. Serve hot.
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