Paleo Duck Confit with Crispy Skin

Few dishes feel as deeply satisfying as slow-cooked duck legs finished with skin so crispy it shatters at the touch of a fork. The method here is a classic French confit technique — a long, gentle bath in rendered duck fat that transforms tough leg meat into something impossibly tender and rich. Every single ingredient in this recipe is completely grain-free and free of legumes, seed oils, or anything processed, making it a natural fit for an ancestral way of eating without any substitutions required. The cure is nothing more than salt, pepper, fresh thyme, bay leaves, and smashed garlic, which means the flavor comes entirely from real, whole ingredients doing exactly what they're supposed to do. After the low-and-slow oven time, a few minutes skin-side down in a screaming-hot cast iron skillet is all it takes to render that fat cap into a lacquered, golden crust that no amount of store-bought shortcut could replicate. A pinch of flaky sea salt at the finish is the only flourish this dish needs. It's the kind of recipe that looks and tastes like a restaurant splurge but is built entirely on the simplest, most honest pantry staples imaginable.

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