- 6 whole duck legs (legs and thighs attached)
- 3/4 cup kosher salt
- 8 black peppercorns
- 8 garlic cloves, crushed
- 8 thyme sprigs
- 3 bay leaves, crumbled
- 1 quart rendered duck fat, melted (or mild olive oil)
- Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated.
- Preheat the oven to 225 degrees F.
- Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a medium roasting pan or other pan large enough to hold the legs in 1 layer. Pour the melted duck fat over the legs; they should be completely covered with fat. Cover tightly with aluminum foil and bake until the meat actually pulls away from the bone, 6 to 7 hours. Allow confit to cool in its fat. Store refrigerated, completely covered in fat, for up to 1 month before using.
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