Duck Confit

Ingredients

• 4 duck legs
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 4 sprigs / 2 leaves fresh thyme and bay leaves
• 4 garlic cloves
• 2 cups duck fat or olive oil
• to serve lentils or pommes sarladaises

Instructions

1. 1.Cure duck legs with salt, pepper, thyme, and bay leaves overnight.
2. 2.Rinse and pat dry; submerge in duck fat in an oven-safe dish.
3. 3.Bake covered at 225°F for 2.5-3 hours until meat pulls easily from bone.
4. 4.Sear skin-side down until crispy; serve with lentils.