Pecan Free Duck Confit with Crispy Skin

Duck confit is one of those dishes that feels impossibly luxurious, and the reality is that it's mostly just patience and good technique. The legs are cured overnight with salt, pepper, thyme, bay leaves, and smashed garlic before taking a long, slow bath in rendered duck fat at a low oven temperature — a process that leaves the meat fall-off-the-bone tender and deeply savory all the way through. The real payoff comes at the end, when the legs hit a screaming-hot cast iron skillet skin-side down and transform into something shatteringly crisp and golden in just a few minutes. Because the ingredient list is so clean and focused — duck, aromatics, duck fat, flaky salt — there's no need to scan labels or worry about hidden nut additions sneaking into the dish. This is a recipe that rewards a little advance planning, since the cure and the confit both take time, but the actual hands-on effort is minimal. A finishing pinch of flaky sea salt right before serving pulls everything together and makes it feel genuinely restaurant-worthy at home.

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