Recipe Instructions:
• 4 duck legs
• Salt and pepper to taste
• 4 cups duck fat (or substitute chicken fat or vegetable oil)
• 4 cloves garlic, crushed
• 4 sprigs fresh thyme
Instructions:
1. Season duck legs generously with salt and pepper.
2. Place duck legs in a large dish or resealable plastic bag.
3. Add crushed garlic and fresh thyme sprigs.
4. Cover or seal and refrigerate for 24-48 hours to marinate.
5. Preheat oven to 300°F (150°C).
6. Remove duck legs from marinade and wipe off excess garlic and thyme.
7. In an ovenproof dish, heat duck fat over low heat until melted.
8. Add duck legs to the dish, making sure they are fully submerged in the fat.
9. Cover dish with foil and transfer to the preheated oven.
10. Bake for 2-3 hours until duck meat is tender and falling off the bone.
11. Remove duck legs from fat and drain on paper towels.
12. Optionally, crisp up duck skin in a hot skillet before serving.
13. Serve confit de canard hot, accompanied by potatoes or a side salad.
