Ingredients
The following ingredients have 4 Servings
- 1 ¼ lbs duck leg quarters ( (5-6 ounces each))
- ½ Tbsp Kosher salt ((more or less, as needed))
- duck fat ((melted, enough to cover the bottom of your baking dish or skillet - *see note))
Instruction
- To begin, rinse your duck legs and pat them dry with paper towels. Using a very sharp knife, prick the skin of the duck all over. Do this at an angle to avoid piercing the meat underneath.
- Salt your duck generously all over. If time allows, let the duck dry brine for 8 hours in the fridge, uncovered, on a wire rack for good air circulation. If that's not an option, set the salted duck legs on the counter at room temperature for at least 40 minutes, or up to an hour.
- For this recipe, do not preheat your oven. Place the salted duck legs skin-side-up in a baking dish or oven-safe skillet. They may be close enough to touch, but should not be overlapping. Add the melted duck fat (or other fat, *see note) to the dish so that the legs are almost fully submerged.
- Place your duck legs on the center rack in the oven and set the heat to 300°F (150°C). Let them bake for 2 hours.
- Remove your duck confit from the oven. Take the duck legs out of the fat and set the fat aside (*see note). To brown and crisp the skin, you can increase the oven temperature to 400°F (205°C), or pan-sear the duck legs skin-side-down over medium-high heat until crisped to your satisfaction.
