Duck Confit

Ingredients

• •4 duck legs with thighs
• •2 teaspoons kosher salt
• •1 teaspoon black pepper
• •4 cloves garlic, minced
• •2 sprigs fresh thyme
• •1 bay leaf bay leaf
• •4 cups duck fat
• •1 teaspoon crushed coriander seeds

Directions

1. 1Pat duck legs dry and season generously with salt, pepper, garlic, thyme, and coriander seeds; refrigerate uncovered overnight.
2. 2Preheat oven to 275°F (135°C) and rinse excess seasoning from duck legs.
3. 3Place duck legs in a Dutch oven or baking dish and cover completely with duck fat; add bay leaf.
4. 4Cover tightly with foil and lid, then bake for 6-8 hours until meat is fork-tender and pulls away from the bone.
5. 5Remove from oven and let cool slightly, then transfer duck legs to a serving dish with a slotted spoon.
6. 6Strain cooking fat through cheesecloth and pour over the duck; serve warm with crusty bread or roasted potatoes.

💡 Duck confit should cook below a simmer in fat; bubbling fat fries the exterior instead of slowly tenderizing the meat.

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