Chestnut Free Duck Confit with Crispy Skin

Duck confit is one of those dishes that feels impossibly luxurious, and this version delivers every bit of that rich, fall-off-the-bone tenderness you're after. The legs are cured overnight with kosher salt, black pepper, fresh thyme, bay leaves, and smashed garlic before being slow-cooked submerged in duck fat at a low 225°F — a process that transforms the meat into something silky and deeply savory. The real payoff comes at the end, when the legs hit a screaming-hot cast iron skillet skin-side down and render into a shatteringly crisp, golden crust that crackles with every bite. Because the ingredient list is so clean and focused, there's nothing hidden to worry about — just duck, aromatics, fat, and flaky sea salt to finish. This is the kind of recipe that looks like it came out of a Parisian bistro but is completely achievable in a home kitchen with a little patience and planning. A sprinkle of flaky sea salt right before serving is the only flourish it needs.

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