Duck Confit

Ingredients

• 4 duck legs with thighs
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon ground coriander
• 4 cups duck fat or rendered pork fat
• 2 bay leaves
• 1 teaspoon pink peppercorns

Instructions

1. Pat duck legs dry with paper towels
2. Mix salt, pepper, garlic, thyme, and coriander in a small bowl
3. Rub the spice mixture evenly over all sides of the duck legs
4. Place duck in a glass dish, cover, and refrigerate for 12-24 hours
5. Preheat oven to 275°F (135°C)
6. Remove duck from refrigerator and rinse off excess salt and spices
7. Pat dry again with paper towels
8. Heat duck fat in a large oven-safe pot or Dutch oven until melted
9. Arrange duck legs skin-side up in the hot fat
10. Add bay leaves and pink peppercorns
11. Cover pot with lid and transfer to oven
12. Cook for 3-4 hours until meat is very tender and easily pulls from bone
13. Remove from oven and let cool slightly
14. Transfer duck to a storage container, covering completely with cooking fat
15. Refrigerate until needed, using within 3 weeks

Notes

• Use a heavy Dutch oven or cast iron pot for even heat distribution
• Duck fat can be purchased at specialty food stores or rendered from duck skin
• The confit improves with age and can be made 2-3 days ahead
• Store in the refrigerator for up to 3 weeks or freeze for up to 3 months
• To serve, gently reheat in the oven or pan until skin is crispy
• The cooking fat can be strained and reused for cooking other dishes