A preservation method from Gascony predating refrigeration, duck legs cure in salt, then cook slowly in their own fat, emerging with impossibly crisp skin and silken flesh.
Ingredients
- 4 duck legs
- 1kg duck fat
- 100g coarse salt
- 4 garlic cloves (crushed)
- 4 sprigs thyme
- 2 bay leaves (crushed)
- 10 black peppercorns
Instructions
The Cure
Rub duck legs with salt, garlic, thyme, bay, and pepper. Arrange in dish, cover, refrigerate 24 hours.
Rinsing
Brush off salt mixture thoroughly. Pat dry. Let stand 1 hour to come to room temperature.
The Confit
Melt duck fat in deep oven-safe pot to 200°F (93°C). Submerge legs completely.
Slow Cook
Cook in 250°F (120°C) oven for 2.5-3 hours until meat retracts from bone tip.
Storage
Traditionally stored submerged in fat for months. For immediate service: remove legs, scrape excess fat.
Crisping
Heat cast-iron skillet. Place legs skin-side down, weight with foil-wrapped brick. Cook 8 minutes until skin is lacquered and crisp. Serve with cassoulet or potatoes sautéed in reserved fat.