Making duck confit might seem like a task reserved for professional chefs, but fear not! The process is straightforward and yields succulent, flavorful meat that practically dissolves in your mouth. Simply season the duck legs, then let them slow-cook for several hours. The result? A dish perfect for pairing with salads, pasta, or roast potatoes. Plus, any leftovers can be refrigerated for up to a month, making it a convenient make-ahead meal. And here's a tip: don't discard the leftover duck fat! Instead, strain and store it in the fridge or freezer for later use in frying potatoes, sautéing veggies, or even crafting another batch of delicious duck confit.

Ingredients:

• 4 duck legs (about 9 ounces each)

• 1 ½ tablespoons kosher salt

• 1 ½ tablespoons granulated sugar

• 2 teaspoons finely chopped fresh thyme

• 2 teaspoons finely chopped fresh rosemary

• 2 garlic cloves, minced (about 2 tsp.)

• 12 black peppercorns

• 3 - 4 cups rendered duck fat

Directions:

1. Preparation:

   • Trim excess fat from duck legs and pat them dry.

   • In a large bowl, mix together salt, sugar, thyme, rosemary, garlic, and peppercorns.

   • Rub each duck leg with the salt mixture thoroughly.

   • Place the seasoned duck legs on a large rimmed baking sheet.

   • Stack another large rimmed baking sheet on top of the duck legs.

   • Refrigerate for at least 24 hours or up to 48 hours.

2. Cooking:

   • Preheat your oven to 275°F (135°C).

   • Scrape off the salt mixture from the duck legs and rinse them well to remove any remaining seasoning. Pat them dry.

   • In a medium saucepan, melt the duck fat over medium heat until it's gently simmering, about 5 minutes.

   • Place the duck legs in a small Dutch oven or a deep baking dish.

   • Carefully pour the melted duck fat over the duck legs, ensuring they are completely submerged. Add more duck fat if needed.

   • Cover the Dutch oven or baking dish.

   • Cook in the preheated oven for about 3 hours, or until the meat is very tender and easily pulls away from the bone.

3. Storage:

   • Remove from the oven and let it stand, covered, at room temperature for 1 hour.

   • Duck confit can be stored in the refrigerator for up to 1 month. To use, remove a duck leg from the fat, scrape off excess fat, and ensure the remaining duck legs are completely covered in fat before returning them to the refrigerator.

Enjoy your tender and flavorful duck confit!