Ingredients:

  • 4 duck legs (approximately 2-3 lbs or 900-1350 g total)
  • 1 tablespoon kosher salt (15 g)
  • 1 teaspoon black pepper (5 g)
  • 4 cloves garlic, crushed
  • 3 sprigs fresh thyme
  • 2-3 cups duck fat (470-710 mL) or enough to cover the legs

Instructions:

  1. Season duck legs with salt and pepper. Add crushed garlic and thyme; rub into the duck. Cover and refrigerate for 30 minutes to overnight.
  2. Preheat the oven to 225°F (107°C). Rinse duck legs under cold water; pat dry with paper towels. Place duck legs in a large pot or Dutch oven, ensuring they fit snugly.
  3. Pour duck fat over the legs until fully submerged. Cook in the preheated oven for 2-3 hours, or until meat is tender.
  4. Remove duck from fat; let cool slightly. Heat a skillet over medium-high; crisp duck skin until golden brown.
  5. Serve the crispy duck confit hot.