Easy Duck Confit

Ingredients

• Duck Legs
• Salt

Instructions

1. 1

   Optional Overnight Cure: Add a mixture of salt, 1/2 diced shallot, pepper, two minced garlic cloves, and a mix of herbs (thyme is best along with other Italian seasoning) to a small container or ziploc bag. Add the duck legs and ensure they're well covered by the seasoning. Put in the fridge for 24-48 hours. Rinse this off just before cooking.

2. 2

   If no overnight cure: add a generous amount of salt to all sides of the legs for 20-60 minutes.

3. 3

   Using a needle or very pointy knife, prick the skin of the duck all over. Prick the skin at an angle to avoid piercing the meat itself. This step allows the fat to seep out of the duck to produce crispy skin.

4. 4

   Put the legs skin-side-up in a casserole dish small enough to just barely fit the duck legs. If the dish is a bit too large then add a small layer of neutral oil with a high smoke point (eg Canola oil) to the bottom of the dish.

   Note: The best option for extra fat/oil is duck fat (can be purchased but is expensive).

5. 5

   Add to the oven and heat it to 300F (don't preheat it, gentle cooking is preferred). Leave it for 90-120 minutes; it should be partially submerged in fat at this point with slightly crispy skin.

6. 6

   Crank the heat to 375F for 15 minutes; the skin should be a light golden brown. Remove from oven and let them rest for 10 minutes....then enjoy!

7. 7

   Optional: can be saved for cooking other vegetables or for adding to other duck confit in the future. It can be simply added to a container or, if wanted for several months, strained through a coffee filter or cheesecloth.

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