Slow-cooked duck with crispy skin—French perfection on your plate.

 

Ingredients:

• 4 duck legs
• 2 tbsp salt (30g)
• 4 garlic cloves, minced
• 2 sprigs thyme
• 1 tsp black pepper
• 4 cups duck fat (1 liter)

Instructions:

1. Rub duck legs with salt, garlic, thyme, and pepper. Marinate overnight.
2. Rinse and pat dry. Place in a baking dish and cover with duck fat.
3. Bake at 225°F (110°C) for 2-3 hours until tender.
4. Broil for 5 minutes to crisp the skin. Serve hot with potatoes!