Wild Duck Confit

Ingredients:

• 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

Instructions:

1. 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.
2. Preheat the oven to 225°F (110°C).
3. Rinse the duck legs thoroughly under cold running water to remove the salt. Pat dry with paper towels.
4. In a small bowl, combine the garlic, thyme, and black peppercorns. Rub the mixture all over the duck legs.
5. 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.
6. 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.
7. Remove the pan from the oven and let the duck legs cool in the fat for 30 minutes.
8. Using a slotted spoon, remove the duck legs from the fat and transfer them to a baking sheet lined with parchment paper.
9. Preheat the broiler to high. Broil the duck legs for 2 to 3 minutes, or until the skin is crisp and golden brown.
10. Serve the duck legs immediately with your favorite sides, such as roasted root vegetables, roasted garlic mashed potatoes or a simple garden salad.