Peanut Free Duck Confit with Crispy Skin

Duck confit is one of those dishes that feels like a restaurant secret, but it's entirely achievable at home with just a handful of real, whole ingredients — duck legs, salt, aromatics, and rendered duck fat. The process starts with a simple overnight cure of kosher salt, black pepper, thyme, bay leaves, and smashed garlic, which draws out moisture and builds deep, savory flavor before the legs ever hit the oven. A long, slow cook submerged in duck fat at 225°F transforms the meat into something impossibly tender, practically falling from the bone with the gentlest press. The real payoff comes at the end, when the legs go skin-side down into a screaming-hot cast iron skillet — no added fat needed — and that skin renders into a shatteringly crisp, golden shell that crackles with every bite. A pinch of flaky sea salt at the finish is all it takes to make the whole thing sing. Every ingredient here is straightforward and naturally free from peanuts or peanut-derived oils, so there's no label-reading anxiety, just pure, classic technique. This is the kind of cook-once, impress-everyone recipe that earns a permanent spot in your rotation.

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