Duck Leg Confit


  • 4 duck legs
  • 2 cups rendered duck fat (enough to fully submerge the duck legs)
  • 1 tbsp coarse sea salt
  • 1 tbsp black pepper
  • 6 garlic cloves, smashed
  • 6 sprigs of thyme
  • 2 bay leaves


  1. Preheat your oven to 325°F (160°C).
  2. Season the duck legs with salt and black pepper on both sides.
  3. In a large oven-safe pot, heat the duck fat until it's melted and hot.
  4. Add the garlic, thyme, and bay leaves to the pot and let them infuse in the fat for a minute or two.
  5. Gently place the duck legs into the pot, making sure they are fully submerged in the hot duck fat.
  6. Cover the pot with a lid and transfer it to the oven.
  7. Cook the duck legs in the oven for 2-3 hours, or until the meat is falling off the bone.
  8. Remove the pot from the oven and let it cool to room temperature.
  9. Once cooled, remove the duck legs from the pot and gently shake off any excess fat.
  10. Heat a large skillet over medium-high heat.
  11. Place the duck legs in the skillet, skin-side down, and cook until the skin is crispy and golden brown.
  12. Flip the duck legs over and cook for another minute or two.
  13. Serve hot and enjoy!

Note: You can store any remaining duck legs in the leftover duck fat in the refrigerator for up to a week. Just make sure to reheat the duck legs in a skillet before serving.