Mold Detox Friendly Duck Confit with Crispy Skin
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Learn more →Ingredients
4 servings
For the cure
- 4 duck legs (about 3 lb total)
- 1 tbsp kosher salt
- 1 tsp black pepper, coarsely ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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
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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