Few dishes feel as indulgent and restaurant-worthy as slow-cooked duck legs with skin that shatters at the first bite. The process starts with a simple overnight cure of salt, pepper, thyme, bay leaves, and garlic — nothing fussy, just aromatics doing their quiet work in the fridge. Then the legs go low and slow in the oven, fully submerged in duck fat, until the meat is fall-off-the-bone tender and deeply savory. Managing a nickel sensitivity often means scrutinizing ingredient lists for whole grains, legumes, and certain nuts that tend to sneak into restaurant-style preparations, but this recipe keeps things beautifully clean — duck, duck fat, a handful of fresh herbs, and a few pantry staples are all you need. The real payoff comes in the final step: a screaming-hot dry skillet that renders the skin into something golden, crackling, and completely irresistible in just a few minutes. A pinch of flaky sea salt at the end is the only finishing touch required. This is the kind of cook-once, impress-everyone dish that earns a permanent spot in your rotation.
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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.
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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