Ingredients:

  • 4 duck legs (about 1.5-2 lbs / 680-900g total)
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon freshly ground black pepper (15 ml)
  • 2 teaspoons dried thyme (10 ml)
  • 2 teaspoons minced garlic (10 ml)
  • 1 teaspoon ground cloves (5 ml)
  • 1 teaspoon ground allspice (5 ml)
  • 3-4 cups duck fat, rendered (or enough to fully submerge the duck legs)
  • 2 sprigs fresh thyme (optional)
  • 2 bay leaves (optional)
  • 4 crushed garlic cloves (optional)

Instructions:

  1. Combine salt, pepper, thyme, garlic, cloves and allspice in a bowl. Generously coat duck legs with the mixture, ensuring it gets into all crevices. Place in a baking dish, skin-side up, and cover tightly with plastic wrap. Refrigerate for 24-48 hours.
  2. Remove duck legs from the refrigerator. Rinse under cold water and pat dry thoroughly with paper towels.
  3. Place duck fat in a Dutch oven or heavy-bottomed pot over low heat. Melt completely.
  4. Place duck legs in the melted duck fat, ensuring they are completely submerged. Add thyme sprigs, bay leaves, and crushed garlic cloves (optional).
  5. Maintain a very gentle simmer (small bubbles barely breaking the surface). Cook for 2.5-3 hours, or until the duck meat is extremely tender and easily pulls away from the bone. The internal temperature should reach at least 165°F (74°C).
  6. Let the duck legs cool in the fat. They can be stored in the refrigerator, submerged in the fat, for up to several weeks.
  7. When ready to serve, remove the duck legs from the fat. Preheat oven to 400°F (200°C) or use a skillet. Place the duck legs skin-side up in a pan or on a baking sheet. Roast or pan-fry until the skin is golden brown and crispy, about 10-15 minutes. This easy duck confit recipe delivers restaurant-quality results.