Almond Free Duck Confit with Crispy Skin

Duck confit is one of those dishes that feels like a restaurant secret, but it's entirely achievable at home with just a handful of real, whole ingredients — duck legs, salt, pepper, garlic, thyme, bay leaves, and duck fat. The process is unhurried and almost meditative: a long salt cure overnight, then a slow, low oven bath in rendered fat that transforms the meat into something impossibly silky and rich. Because every ingredient here is straightforward and naturally sourced, there's no need to scan labels for hidden nut-based oils or almond-derived additives that sometimes sneak into marinades and spice blends. The final step is where the magic really happens — a screaming-hot cast iron skillet crisps the skin to a shattering, golden crackle that you simply cannot get any other way. A pinch of flaky sea salt at the end is all it needs. This is the kind of recipe that makes people think you've been cooking for decades, even if it's your first time attempting it.

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