French Duck Confit - 2

Cooking Steps 1. Wash the duck legs and thoroughly pat them dry with paper towels. Evenly rub with coarse salt, black pepper, and herbs, then place in a container and refrigerate for 12 to 36 hours to cure. 2. Remove the cured duck legs, rinse off excess salt with cold water, and pat dry again with paper towels. Place them in a deep baking dish or Dutch oven, adding garlic cloves, thyme sprigs, and bay leaves. 3. Pour in duck fat or olive oil, ensuring the duck legs are completely submerged. Cover with aluminum foil or a lid, and place in a preheated oven. Slow-cook at a low temperature of 90°C to 100°C (194°F to 212°F) for 3 to 7 hours (or until the meat is tender and easily separates from the bone with a fork). 4. Before serving, remove the duck legs from the fat. Place them skin-side down in a skillet over medium-low heat without additional oil, and pan-fry until the skin is golden brown and crispy (about 10-12 minutes). Then remove from the pan.