8 moulard duck legs (about 4 lbs total), rinsed and patted dry but not trimmed
Instructions
In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle over duck generously. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate 24 hours.
The next day, heat oven to 325 degrees. Place duck legs fat side down in a large ovenproof skillet, in snug single layer (you may have to use two skillets or cook them in batches). Heat over medium-high heat until fat starts to render.
When there is about 1/4 inch of rendered fat in pan (about 20 min), flip the duck legs, cover pan in foil, and place in oven. If you have used 2 pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.
Roast legs for 2 hrs. Remove foil and roast until golden brown (about 1 hr more). Remove duck from fat, reserve fat for other uses. Serve hot of warm over roasted potatoes, noodles or sturdy salad greens.
Originally Submitted
12/28/2011
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