| 2 duck legs | |
| 1.5 cups rendered duck fat | |
| 1/4 cup salt & 2 tbsp granulated sugar | |
| Thymes & 1 crushed garlic | Or tarragon, parsley |
In a medium mixing bowl mix in 1/4 cup salt& 1tbsp black pepper thyme & bay leaves &1-2 crushed garlic.
rub the flavorings into the duck. cover with plastic wrap or a damp towel, set in the fridge for 30 minutes-24hours.
rinse off-pat dry. Place the duck legs In a baking tray or sauce pan. cover with rendered duck fat.(canola oil) Thyme&gnat leaves&garlic Cover with a lid or aluminum foil. bake in the oven 100c for3-4 hours Or 150c for 2 hours. Or stove 90c for2 hours.
Leave duck in the fat--cool completely. (Duck confit can be done ahead and will keep refrigerated if completely submerged in fat for a month.) *Take them out of fat. *Cover & fridge for 1 hour.
Pan fry : 10 minutes
