Low Iodine Duck Confit with Crispy Skin

Total time27 hr 30 min

Prep time30 min

Cook time3 hr

4.9

(21)

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Ingredients

4 servings

For the cure

4 duck legs (about 3 lb total)
1 tbsp kosher salt
1 tsp black pepper, coarsely ground
4 sprigs fresh thyme
2 bay leaves
4 garlic cloves, smashed

For the confit

3 cups duck fat (or enough to fully submerge the legs)

For serving

flaky sea salt, for finishing
Can be omitted
flaky sea salt

Instructions

1
Pat the duck legs completely dry with paper towels. Rub each leg all over with the kosher salt and coarsely ground black pepper. Arrange them in a single layer in a baking dish and tuck the thyme sprigs, bay leaves, and smashed garlic cloves around and under them. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.
2
Remove the duck legs from the refrigerator and brush off any excess salt and aromatics. Let them sit at room temperature for 30 minutes while you preheat the oven to 225°F (107°C).

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