Ingredients:

  • 60 g (4 Tbsp) Coarse Sea Salt (e.g., Maldon or Kosher salt)
  • 10 g (2 tsp) Caster Sugar
  • 1 Tbsp (15 ml) Fresh Thyme Leaves, chopped
  • 2 Bay Leaves, crumbled finely
  • 1 tsp Black Peppercorns, crushed
  • 3 Cloves Garlic, peeled and thinly sliced
  • 1 Lemon, zest finely grated
  • 4 Large Duck Legs (about 1.2 kg total / 2.6 lbs), skin on
  • 900 g - 1.2 kg Rendered Duck Fat, or a blend of duck fat and goose fat (enough to fully submerge the legs)
  • 1 Tbsp Neutral Cooking Oil (e.g., grapeseed or vegetable)

Instructions:

  1. Prepare the Cure: In a small bowl, thoroughly combine all ingredients listed under 'I. For the Curing Mix' (salt, sugar, thyme, bay leaves, peppercorns, garlic, lemon zest). Ensure they are evenly distributed.
  2. Coat the Duck: Pat the duck legs completely dry with kitchen paper. Rub the cure mixture generously and evenly over all surfaces of the duck legs.
  3. Chill and Rest: Place the legs skin-side up in a single layer in the curing dish. Cover tightly and refrigerate for a minimum of 24 hours (up to 48 hours). This salt cure is crucial for flavor and texture management.
  4. Rinse and Dry: After curing, remove the legs from the fridge. Brush off the excess salt mixture (do not rinse with water). Pat the legs vigorously dry again.
  5. Preheat the Oven: Preheat the oven to a very low temperature: 225°F (107°C). Use an oven thermometer to ensure accuracy.
  6. Melt the Fat: In a small, heavy-bottomed Dutch oven, gently melt the rendered duck fat over low heat on the stovetop.
  7. Submerge the Duck: Place the cured duck legs into the melted fat, ensuring they are completely submerged. If they float slightly, place a small piece of crumpled parchment paper on top of the fat to keep the legs under the surface.
  8. Slow Cook: Transfer the Dutch oven to the preheated oven. Maintain the internal temperature of the fat bath between 190°F and 210°F (88°C–99°C). Cook for 3.5 to 4 hours, or until the meat is fork-tender and beginning to pull away from the bone.
  9. Cool and Store (Optional): Carefully remove the duck legs from the fat. For best flavor, leave the legs in the fat to cool completely, then refrigerate overnight.
  10. Prepare the Legs: If chilled, gently scrape off any excess solidified fat. Pat the duck legs completely dry again.
  11. Crisp the Skin: Heat a heavy skillet or frying pan over medium-high heat. Add 1 Tbsp of neutral oil. Place the duck legs skin-side down. Cook for 5–8 minutes, pressing gently with a spatula, until the skin is deeply golden, crispy, and the underlying fat has rendered.
  12. Check Internal Temperature and Serve: Turn the legs over briefly to ensure the meat is piping hot throughout (165°F / 74°C). Transfer the confit legs to a warm plate and serve immediately.