This classic French Duck Confit Recipe is slow-cooked in an herb and garlic-filled pot of duck fat for several hours until crispy on the outside and fork-tender on the inside. To this day, this is one of my all-time favorite things to eat.

Ingredients for this recipe:

• 4 skin on duck legs
• 48 fresh thyme sprigs
• 4 bay leaves
• 14 garlic cloves
• 4 cups duck fat
• coarse salt and fresh cracked pepper to taste
• 8 to 12 peppercorns

Serves 4

Prep time: 15 minutes

Cook time: 4 hours

Marinate Time: 12 hours

Procedures:
1. Add the duck legs to a 13x9 casserole dish and season both sides with coarse salt and cracked pepper.
2. Next, rub in 5 thyme sprigs, ½ crushed bay leaf, and 1 smashed garlic clove into the flesh side of each duck leg.
3. Flip the duck over and repeat the process completely to each duck leg.
4. Cover the pan in plastic and place it in the refrigerator for 12-24 hours.
5. Remove the duck and rinse each leg under cold water to remove any leftover thyme leaves or bay leaves. It’s ok if some pepper is still on there.
6. Transfer the duck to a sheet tray or platter and blot them dry on both sides with paper towels.
7. Add the duck fat and any additional lards or oils to a medium-sized saucepot along with the shallot, garlic cloves, thyme sprigs, coarse salt, and peppercorns over low heat, just to a low simmer. This takes about 5-7 minutes.
8. Next, add the duck legs and ensure they are submerged.
9. Place a lid on the pan, place it in the bottom third of the oven, and cook at 250° for 2 ½ hours.
10. Remove the pan's lid and cook for an additional 90 minutes or until the duck is very tender and easily shreds. They will have an internal temperature of around 208° to 210°.
11. The duck can be served as is. However, to crisp up the skin, add ½ cup of the confit oil to a non-stick or cast-iron skillet over medium heat and carefully add the duck skin side down and cook for 4 to 5 minutes or until the skin becomes more browned.
12. Place the duck on a rack over a sheet tray and bake in the oven at 425° for 25 to 30 minutes.
13. Serve the duck confit on a bed of fresh thyme sprigs or your favorite side dish.
14. If you want to preserve the duck, cool it in the oil to room temperature and then place the duck legs into a container and strain the confit oil into the container, completely covering them.
15. Cool the container in the refrigerator to form a fat cap. This will last cover in the refrigerator for up to 3 months.