Ingredients:

  • 4 duck legs (approximately 2 pounds total, or 900 grams)
  • 1 tablespoon kosher salt (15 grams)
  • 1 teaspoon black pepper (5 grams)
  • 4 cloves garlic, minced
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • 4 cups duck fat (or enough to fully submerge the legs; about 1 liter)

Instructions:

  1. Pat the duck legs dry. Combine salt, pepper, garlic, thyme, and bay leaf in a small bowl. Rub mixture all over the duck legs. Place in a dish and refrigerate for at least 1 hour or overnight.
  2. Preheat your oven to 225°F (107°C).
  3. Place the duck legs in a heavy-duty skillet or Dutch oven. Pour duck fat over the legs until submerged. Cover with a lid or foil, and cook in the oven for about 4 hours.
  4. Duck legs are ready when they are tender and easily fall off the bone. Use a food thermometer to ensure the internal temperature reaches at least 165°F (74°C).
  5. Remove duck legs from fat and let them cool slightly before storing. Place the legs in a clean dish, and pour strained duck fat over them to fully cover. Refrigerate for storage.
  6. For serving, heat a little duck fat in a skillet and pan-sear duck legs skin-side down until crispy, about 5-7 minutes.