Crispy duck legs 🦆
Crispy Roasted Duck Legs Want a great, make-ahead, easy-peasy duck leg recipe where the meat is meltingly tender yet the skin is crispy? Make this recipe and thank me later.
Ingredients:
4 duck legs with thighs attached
1/4 cup kosher salt
4 garlic cloves, smashed
6-8 sprigs of fresh thyme
2 bay leaves, torn into pieces
1 teaspoon black peppercorns
2-3 cups duck fat (or enough to submerge the duck legs)
Optional: 1 teaspoon juniper berries, lightly crushed
Directions:
Cure the Duck:
Pat the duck legs dry with paper towels.
In a bowl, combine the kosher salt, garlic, thyme, bay leaves, and peppercorns (and juniper berries if using).
Rub the salt mixture all over the duck legs, ensuring they are well coated.
Place the duck legs in a large, shallow dish, cover with plastic wrap, and refrigerate for 24-48 hours.
Rinse and Dry:
After curing, remove the duck legs from the dish, discarding the herbs and spices.
Rinse the legs under cold water to remove the salt, then pat them thoroughly dry with paper towels.
Cook the Duck Confit:
Preheat your oven to 225°F (110°C).
In a large, oven-safe pot, melt the duck fat over low heat.
Once melted, submerge the duck legs in the fat, making sure they are completely covered.
Transfer the pot to the oven and cook the duck legs slowly for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Store or Serve:
If serving immediately, carefully remove the duck legs from the fat and let them drain on a wire rack.
To crisp the skin, heat a skillet over medium-high heat and sear the duck legs skin-side down until golden and crispy, about 5 minutes.
If storing, allow the duck legs to cool in the fat, then transfer both the legs and fat to an airtight container. The duck confit can be stored in the refrigerator for up to a month.
Prep Time: 20 minutes (plus 24-48 hours curing time)
Cook Time: 3 hours
Total Time: 3 hours 20 minutes (plus curing time)
Servings: 4
Calories: Approximately 400 kcal per serving
