recipe 
yields
Serves 4
4 duck legs (skin-on, bone-in)
1 tablespoon salt
1 teaspoon pepper
2 garlic cloves, smashed
2 fresh thyme sprigs
1 bay leaf, crumbled
2 cups duck fat (rendered or store-bought)
Ingredients
steps
- Cure the duck: Pat duck legs dry. Rub thoroughly with salt, pepper, smashed garlic, thyme, and bay leaf. Cover and refrigerate for 12 to 24 hours.
- Make the confit: Preheat oven to 225 degrees. Rinse duck legs to remove cure and pat dry. Place legs in a baking dish and cover fully with duck fat. Bake uncovered for 2½ to 3 hours, until meat is tender. Let cool in fat if making ahead. To serve, sear skin-side down in a skillet over medium heat for 5 to 8 minutes until crispy
Date Published: 11.17.25
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Recipe by
Erik Niel
