Duck Confit

— The Method

How it comes together.

1. Step 01

   Pat duck legs dry and rub all over with salt, pepper, garlic, thyme, and crumbled bay leaves. Refrigerate uncovered for 24 hours.

2. Step 02

   Rinse off the cure lightly and dry the legs very well. Arrange in a snug baking dish or Dutch oven.

3. Step 03

   Warm duck fat until fully liquid and pour over the legs to completely submerge them.

4. Step 04

   Cook at 225 F for about 2 1/2 to 3 hours until the meat is tender and nearly falling from the bone.

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5. Step 05

   Cool the legs in the fat for 20 minutes, then transfer to a tray. Strain and reserve the fat for storage or future confit.

6. Step 06

   For crisp skin, sear legs skin-side down in a hot skillet for 4 to 5 minutes until deeply golden.

7. Step 07

   Serve immediately with parsley and a squeeze of lemon.