Crispy Skinned Duck Confit Legs with Herbs

Curing the Duck Legs

1. 1Rinse the duck legs under cold water and pat them thoroughly dry with paper towels.
2. 2In a small bowl, combine the coarse salt, crushed black peppercorns, and a few crushed garlic cloves. Mix well.
3. 3Generously coat each duck leg with the salt mixture, ensuring all surfaces are covered. Place the legs in a non-reactive dish or a large zip-top bag.
4. 4Tuck the fresh thyme and rosemary sprigs around the duck legs. Cover the dish or seal the bag.
5. 5Refrigerate for at least 12 hours, or ideally 24 hours, to allow the salt to cure the meat.

Cooking the Duck Confit

1. 1Preheat your oven to 300°F (150°C).
2. 2Rinse the cured duck legs under cold water to remove the excess salt mixture (and discard the herbs and garlic). Pat them extremely dry with paper towels.
3. 3In an oven-safe pot or Dutch oven large enough to hold the duck legs in a single layer, melt the duck fat over low heat.
4. 4Carefully place the dried duck legs into the melted duck fat. Add any remaining fresh thyme or rosemary sprigs if desired.
5. 5Ensure the duck legs are fully submerged in the fat. If not, add more duck fat as needed. Cover the pot.
6. 6Transfer the pot to the preheated oven and cook for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
7. 7Once cooked, you can let the duck legs cool in the fat, then store them in the refrigerator submerged in the fat for up to a month. For immediate serving, proceed to the crisping step.

Crisping the Skin

1. 1Remove the duck legs from the cooled duck fat, reserving the fat for future use. Scrape off any excess solidified fat from the skin.
2. 2Heat a heavy-bottomed skillet (cast iron works well) over medium-high heat. Add a tablespoon or two of the reserved duck fat.
3. 3Place the duck legs skin-side down in the hot skillet. Sear for 5-8 minutes, or until the skin is deeply golden brown and crispy. You may need to press down gently with a spatula.
4. 4Flip the legs and sear the other side for 1-2 minutes, just to warm through.
5. 5Remove from the skillet and place on a wire rack briefly, if desired, to ensure maximum crispiness.