Classic Pan-Seared Duck Confit with Crispy Skin

Curing the Duck

1. 1Pat the duck legs very dry with paper towels. In a small bowl, combine salt and pepper.
2. 2Rub the salt and pepper mixture all over the duck legs, ensuring skin and meat are well coated. Place the duck legs in a non-reactive dish with the crushed garlic cloves and thyme sprigs. Cover and refrigerate for at least 12 hours, or preferably 24-36 hours.

Confit Process

1. 1Preheat oven to 300°F (150°C). Rinse the duck legs thoroughly under cold water to remove excess salt and pat them completely dry. This step is crucial for crispy skin and to prevent over-salting.
2. 2Arrange the duck legs in a deep, oven-safe pot or Dutch oven, skin-side up. Add the duck fat, ensuring the legs are fully submerged. If needed, add more fat.
3. 3Place the pot in the preheated oven and cook for 2 to 3 hours, or until the meat is very tender and easily pulls away from the bone but is not falling apart.
4. 4Carefully remove the duck legs from the fat and let them cool slightly. The rendered duck fat can be strained and saved for future use.

Pan-Searing and Serving

1. 1Preheat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon or two of the reserved duck fat.
2. 2Place the confit duck legs skin-side down in the hot skillet. Sear for 8-12 minutes, pressing down occasionally with a spatula, until the skin is deeply golden brown and very crispy.
3. 3Flip the duck legs and sear for another 2-3 minutes on the meat side to warm through. While the duck is searing, you can optionally roast the quartered potatoes in a separate pan with some duck fat until tender and golden.
4. 4Serve immediately with the roasted potatoes and a fresh green salad.