Duck Confit

Recipe View Season duck legs generously with kosher salt on all sides. Place in a large resealable bag. Add lemon zest and slices, crushed garlic, allspice berries, juniper berries, and fresh thyme. Seal the bag tightly, then massage the duck legs through the bag to ensure all ingredients are evenly distributed. Marinate in the refrigerator for 24 hours. (24 hours)

Recipe View Preheat the oven to 200 degrees F (95 degrees C).

Recipe View Remove duck legs from the marinade. Rinse thoroughly under cold water and pat completely dry with paper towels. Place the remaining marinade ingredients from the bag into an oven-safe dish, preferably enameled cast iron or glass, ensuring it's just large enough to hold the legs in a single layer. Arrange the duck legs skin-side down in the dish.

Recipe View Pour duck fat into a small saucepan and warm over low heat until fully liquid. Gently pour the melted duck fat over the legs until they are completely submerged. If necessary, supplement with olive oil until the legs are fully covered. As the legs cook, they will render more fat. Cover the dish tightly with a lid.

Recipe View Bake in the preheated oven until the meat is incredibly tender and pulls easily from the bones, approximately 6 to 7 hours. (6-7 hours)

Recipe View Remove the cooked duck legs from the fat and place them in a sealable container. You can either leave the bones in or remove them at this stage, depending on your preference. Ensure there is some free space at the top of the container. Strain the remaining fat through a fine-mesh sieve to remove all solids; discard the solids. Pour the strained fat over the duck legs, ensuring they are completely covered. Seal the container and allow it to cool to room temperature. Once cooled, refrigerate and allow the duck to cure for a minimum of 2 months. Remember to reserve any leftover duck fat for future culinary adventures – it's liquid gold! (2 months)