Duck Confit

Instructions

1. Rinse the duck legs and pat them thoroughly dry with paper towels.
2. In a small bowl, combine all Curing Salt ingredients.
3. Generously rub the duck legs all over with the curing mixture, ensuring they are well coated.
4. Place the seasoned duck legs in a large non-reactive dish or a large zip-top bag. Cover or seal and refrigerate for at least 12 hours, or up to 24 hours, allowing the salt to cure the meat and draw out moisture.
5. Preheat your oven to 300°F (150°C).
6. Remove the duck legs from the refrigerator. Rinse off the curing mixture under cold running water and pat them completely dry with paper towels. This is a crucial step for crispy skin.
7. In an oven-safe pot or Dutch oven, arrange the duck legs snugly, skin-side up if possible. Pour enough Cooking Fat over the duck legs to completely submerge them.
8. Cover the pot tightly with a lid or aluminum foil.
9. Bake for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone. The internal temperature should reach at least 175°F (80°C).
10. Remove the pot from the oven. Let the duck legs cool slightly in the fat. For best results, you can let them cool completely in the fat and store them in the refrigerator (covered in the fat) for later use; the confit improves with age.
11. To serve, remove the duck legs from the fat. Scrape off excess fat. Place the duck legs skin-side up on a baking sheet.
12. Broil or pan-sear the duck legs for a few minutes until the skin is golden brown and crispy. Be careful not to burn.
13. Serve hot.