Duck Confit

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Start by generously seasoning the duck legs with kosher salt, black pepper, and crushed garlic. Allow them to marinate in the refrigerator for at least 12 hours, or overnight for best flavor.

Ingredients quick view

4 duck legs

2 cups duck fat

1 tablespoon kosher salt

4 cloves garlic, crushed

1 tablespoon fresh thyme leaves

1 teaspoon black pepper

1 bay leaf

Tips quick view

Ensure the duck legs are fully submerged in duck fat for even cooking.

Use a thermometer to check that the internal temperature reaches at least 165°F (74°C) for safe consumption.

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