# Slow-Rendered Duck Confit with Thyme and Garlic
*Salt-cured duck legs poached in their own fat until the meat reaches a melt-in-the-mouth, silky tenderness.*

## Headnote
The first time I pulled a tray of duck legs out of a vat of liquid gold, I understood why this is the cornerstone of French farmhouse cooking. There is a primal satisfaction in the transformation of a tough, working muscle into something so tender it practically sighs off the bone. This isn't "fast food"—it is a slow, quiet ritual of salt and heat that rewards patience with the richest meat you will ever taste.

The secret to a perfect confit isn't fancy equipment; it’s the cure. Don’t rush the salt step. That overnight rest draws out excess moisture, tightening the flavor and ensuring that when the duck finally hits the fat, it poaches rather than steams. The result is a deep, savory concentration that makes a single leg feel like a decadent feast.

Before you begin, ensure your duck fat is fully melted and clear. If you find yourself short on rendered duck fat, you can augment it with high-quality lard, but never vegetable oil. You want fats that solidify when chilled, creating an airtight seal that has allowed chefs to preserve this meat for centuries.

**Prep time:** 20 min (plus 12–24 hours curing)
**Cook time:** 3 hours 30 min
**Total time:** 4 hours (plus curing)
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
*For the cure:*
- 4 large Pekin or Moulard duck legs (about 2.5–3 lbs total)
- 2 tbsp kosher salt
- 1 tsp freshly cracked black pepper
- 4 cloves garlic, smashed and peeled
- 6 sprigs fresh thyme
- 2 bay leaves, torn into pieces

*For the confit:*
- 3–4 cups rendered duck fat (enough to fully submerge the legs)
- 1 head garlic, halved crosswise
- 2 sprigs fresh rosemary

## Method
1. Pat the duck legs dry with paper towels and trim any large, hanging flaps of excess fat (reserve these for rendering later if desired).
2. Rub the salt and pepper evenly over all sides of the duck legs, focusing on the meaty portions. 
3. Place the legs in a shallow glass baking dish and scatter the smashed garlic, thyme sprigs, and torn bay leaves over and under the meat.
4. Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for the best texture.
5. Preheat your oven to 225°F (110°C).
6. Remove the duck legs from the refrigerator and rinse them thoroughly under cold water to remove all traces of salt and aromatics.
7. Pat the rinsed legs completely dry with paper towels; any residual water will cause the fat to splutter and the meat to toughen.
8. Place the duck legs in a heavy-bottomed Dutch oven or deep ovenproof pot just large enough to hold them in a single layer.
9. Melt the duck fat in a separate saucepan over low heat until it is clear and fluid.
10. Pour the melted fat over the duck legs until they are completely submerged by at least half an inch.
11. Add the halved garlic head and rosemary sprigs to the fat.
12. Place the pot in the oven, uncovered, and cook until the meat has shrunk away from the bone and a skewer slides into the thickest part of the thigh with zero resistance, usually 3 to 3.5 hours.
13. Remove the pot from the oven and allow the duck to cool in the fat until the pot is safe to handle.
14. Carefully lift the legs out of the fat using a slotted spoon, being gentle as the meat will be fragile and prone to falling apart.
15. Heat a cast-iron skillet over medium heat and place the duck legs skin-side down.
16. Sear the legs without moving them until the skin is deep mahogany brown and shatters like glass under a knife, about 5–7 minutes.

## Variations
**Citrus and Star Anise Cure**: Add the zest of one orange and 3 whole star anise pods to the salt cure for a brighter, aromatic profile that cuts through the richness of the fat.
**Smoked Confit**: If you have a smoker, cold-smoke the duck legs for 45 minutes after the salt cure but before submerging them in the fat for a haunting, wood-fired depth.
**The "Crispy Shred" Method**: Instead of serving the legs whole, shred the warm meat and fry it in a hot pan with a spoonful of the fat until the edges turn into jagged, salty "carnitas-style" crumbles.

## Storage & Reheating
Store the duck legs in a deep container, completely submerged in their cooking fat; they will keep in the refrigerator for up to 1 month. To reheat, remove the container from the fridge and let it sit at room temperature until the fat softens enough to extract the legs. Sear in a hot pan skin-side down to crisp the skin and warm the meat through simultaneously.

## Pairing Suggestion
Serve alongside a sharp, acidic arugula salad or over a bed of buttery puy lentils to balance the intense richness of the duck fat.