Crispy Duck Confit

Steps

1. 1

   Rub the duck legs with the coarse salt, pepper, crushed garlic, and thyme. Chill for up to 12 hours if possible.

2. 2

   Heat the oven to 140°C/285°F. Wipe off any excess salt from the legs.

3. 3

   Place the duck legs in a baking dish or casserole, add the bay leaves, and cover completely with melted duck fat.

4. 4

   Cook for 2 to 2 1/2 hours, until the meat is very tender and almost falling from the bone.

5. 5

   To serve, drain the legs and crisp them skin-side down in a skillet or hot oven until deeply golden.

6. 6

   Serve with Sarladaise potatoes, a green salad, or lentils.