Preparation time: 10 minutes + inactive time
Cooking time: 2 ½ hours
4 duck legs, fat trimmed and reserved
10 cloves garlic
Salt and pepper, taste
4 sprigs thyme
4 bay leaves
1 teaspoon black peppercorns
2 cups duck fat
Season duck legs with salt and pepper.
Place the duck legs into a baking dish.
Top the duck legs with garlic, bay leaves, thyme, and duck fat, plus the reserved one. Cover and refrigerate 12 hours.
Preheat oven to 300F.
Remove the duck from the fridge. Remove garlic, thyme, bay leaves, duck fat and reserve.
Rinse the duck and pat dry with paper towels.
Place the reserved ingredients into a cast-iron skillet. Sprinkle with peppercorns and lay duck on top, skin side down.
Cover with parchment paper and bake for 2 ½ hours.
Remove the duck from the oven and strain the fat.
Heat large skillet over medium-high heat. Sear the duck, skin side down for 3-4 minutes or until crispy.
Serve onto a plate and drizzle with reserved fat.
Nutritional info per serving:
Total Fat 107g
Total Carbohydrate 3.9g
Dietary Fiber 0.8g
Total Sugars 0.1g