Ingredients:

  • 4 large duck legs (approx. 1.5kg / 3.3 lbs)
  • 50g kosher salt
  • 4 sprigs fresh thyme, minced
  • 10 cloves garlic (4 minced for cure, 6 whole for poaching)
  • 1 tsp black peppercorns, coarsely cracked
  • 2 bay leaves, crumbled
  • 1 liter rendered duck fat
  • 2 sprigs fresh rosemary

Instructions:

  1. Coat the duck legs evenly with the kosher salt, minced garlic, thyme, cracked peppercorns, and crumbled bay leaves. Note: Rub the salt deep into the crevices around the bone.
  2. Place the seasoned duck legs in a sealed container or wrap in plastic and refrigerate for 24 hours to cure.
  3. Thoroughly rinse the salt off the duck legs under cold water and pat completely bone dry with paper towels. Note: Any remaining water will cause the fat to splatter.
  4. Gently heat 1 liter of duck fat in a heavy bottomed Dutch oven until it reaches 225°F (107°C).
  5. Carefully submerge the duck legs and whole garlic cloves and rosemary sprigs in the fat.
  6. Maintain a steady simmer between 200°F and 225°F for 3 to 3.5 hours until the meat is tender and begins to pull away from the bone.
  7. Remove the legs from the fat and let them chill briefly.
  8. Heat a cast iron skillet with reserved duck fat and sear the legs until the skin achieves a deep mahogany, shattering crust.
  9. Prepare the sauce by combining honey, balsamic vinegar, reserved duck fat, and parsley, and drizzle over the finished legs. Classic Duck Confit Recipe: My Easy, Flavor-Packed Method — Discover my classic duck confit recipe that's juicy and rich in flavor. Perfe...Reheat Peking Duck for Crispy Delight: Unlock the Crunchy Flavor — Savor the joy of Reheat Peking Duck for Crispy Delight with my easy method! P...How to Bake Chicken Puffs: Deliciously Legendary Snack You'll Adore — Looking for a tasty bite? Try my Bake Chicken Puffs: Deliciously Legendary Sn... $img_2$