Description
A delicious dish featuring succulent duck legs slow-cooked in their own fat for a rich, savory flavor.
Ingredients
Scale
- 4 duck legs
- 2 cups duck fat
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 225°F (107°C).
- Season the duck legs with salt and pepper.
- In an ovenproof pot, melt the duck fat over medium heat.
- Add the garlic and thyme, then place the duck legs in the pot, ensuring they are fully submerged in fat.
- Cover the pot and transfer to the oven.
- Cook for 4-6 hours, until the meat is tender and easily pulls away from the bone.
- Let the duck legs cool in the fat before serving.
Notes
- For best results, let the duck confit rest in the fat for several days before consuming.
- This dish is perfect for making ahead of time and reheating.
- Prep Time: 20 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Method: slow-cooking
- Cuisine: French
Nutrition
- Serving Size: 1 duck leg
- Calories: 600
- Sugar: 0g
- Sodium: 700mg
- Fat: 50g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg