Ingredients:

  • 4 large duck legs (approx. 800g)
  • 1/4 cup coarse kosher salt (60g)
  • 4 sprigs fresh thyme
  • 4 cloves garlic, minced
  • 1 tsp black peppercorns, crushed
  • 2 bay leaves, crumbled
  • 4 cups rendered duck fat
  • 6 whole garlic cloves, smashed
  • 2 sprigs fresh rosemary
  • 2 tbsp reserved duck fat

Instructions:

  1. Combine kosher salt, fresh thyme, minced garlic, crushed pepper, and crumbled bay leaves in a small bowl.
  2. Rub the salt mixture evenly over the duck legs, ensuring the seasoning gets under the skin.
  3. Place the legs in a Ziploc bag or airtight container and refrigerate for 24 hours.
  4. Thoroughly rinse the salt off the duck legs under cold water and pat them completely bone-dry with paper towels.
  5. Preheat the oven to 225°F (105°C).
  6. Melt duck fat in a baking dish or Dutch oven and add the smashed garlic and rosemary.
  7. Gently submerge the duck legs in the fat, cover, and bake for 3 hours until the meat pulls away from the bone.
  8. Remove legs from the fat and heat a cast-iron skillet over medium-high heat with 2 tablespoons of reserved duck fat.
  9. Place legs skin-side down and sear for 3–5 minutes until the skin is deep mahogany and crisp.