French Confit de Canard

 

 

 

 

 

 

 

 

Ingredients:

2 duck legs (confit)
500g duck fat
2 cloves garlic, minced
1 tbsp coarse salt
1 tsp black pepper
1 tsp thyme leaves
1 bay leaf

 

Instructions:

Rub the duck legs with salt, garlic, thyme, and pepper. Let them marinate overnight.
Preheat oven to 120°C. Melt the duck fat in an oven-safe dish, then submerge the duck legs.
Add bay leaf and cook for 3 hours until tender.
Remove from fat and sear in a pan for crispy skin.
Serve with roasted potatoes or salad.