Duck Confit

Ingredients

• •8 pieces Duck legs
• •1 teaspoon Salt
• •4 cups Duck fat
• •0.5 teaspoon Black pepper
• •3 tbsp Coarse salt
• •2 tablespoons Olive oil
• •8 sprigs Fresh thyme
• •3 cloves Garlic
• •4 leaves Bay leaves
• •1 medium Onion
• •1 tbsp Black peppercorns
• •2 tbsp Orange zest
• •0.25 cup Cognac
• •2 medium Shallots

Instructions

1. 1

   Rub duck legs generously with coarse salt, thyme, and peppercorns

   💡 Salt draws moisture out and seasons deeply

2. 2

   Layer duck in container with garlic, bay leaves, and orange zest

   💡 Stack tightly for even curing

3. 3

   Refrigerate for 24-48 hours uncovered

   💡 The skin dries out creating crispy texture later

4. 4

   Rinse off excess salt, pat completely dry

   💡 Any moisture prevents crispiness

5. 5

   Submerge in duck fat in heavy pot, add shallots and cognac

   💡 Fat must fully cover the duck

6. 6

   Cook at 300°F for 4-6 hours until tender

   💡 Low temperature renders fat without drying meat

7. 7

   Finish skin-side up under broiler until golden and crispy

   💡 Serve immediately - skin loses crunch fast