Wild Duck Confit
- 4 wild duck legs, skin on
- 2 tablespoons coarse sea salt
- 4 garlic cloves, minced
- 4 sprigs fresh thyme
- 1 teaspoon black peppercorns, coarsely ground
- 4 cups duck fat
- 1 bay leaf
- Pat the duck legs dry with paper towels and rub them all over with the sea salt. Cover and refrigerate for at least 24 hours and up to 48 hours.
- Preheat the oven to 225°F (110°C).
- Rinse the duck legs thoroughly under cold running water to remove the salt. Pat dry with paper towels.
- In a small bowl, combine the garlic, thyme, and black peppercorns. Rub the mixture all over the duck legs.
- In a large cast iron pan or Dutch oven or oven-safe pot, melt the duck fat over low heat. Add the bay leaf and the seasoned duck legs. Make sure the duck legs are completely submerged in the fat.
- Cover the pot and transfer it to the preheated oven. Cook for 4 to 5 hours, or until the meat is very tender and falls off the bone.
- Remove the pan from the oven and let the duck legs cool in the fat for 30 minutes.
- Using a slotted spoon, remove the duck legs from the fat and transfer them to a baking sheet lined with parchment paper.
- Preheat the broiler to high. Broil the duck legs for 2 to 3 minutes, or until the skin is crisp and golden brown.
- Serve the duck legs immediately with your favorite sides, such as roasted root vegetables, roasted garlic mashed potatoes or a simple garden salad.