Ingredients:

  • 3 Tbsp (45 g) Coarse Sea Salt (Maldon or Kosher preferred)
  • 1 Tbsp (15 g) Granulated Sugar
  • 1 tsp (5 ml) Black Peppercorns, freshly crushed
  • 4 cloves Garlic, peeled and lightly smashed
  • 4 sprigs Fresh Thyme
  • 2 large Bay Leaves, torn slightly
  • 4 Large Duck Legs (approx. 350-400g / 12-14 oz each), skin scored lightly
  • Approx. 4 cups (950 ml or 800 g) Rendered Duck Fat, plus extra if needed
  • Flaked Sea Salt, for garnish

Instructions:

  1. Prepare the Cure: In a small bowl, thoroughly combine the salt, sugar, crushed peppercorns, smashed garlic, thyme sprigs, and torn bay leaves.
  2. Cure the Duck: Pat the duck legs completely dry with paper towels. Rub the cure mixture vigorously and evenly over all surfaces of the duck legs. Place the seasoned duck legs in a non-reactive dish, cover tightly, and refrigerate for 24 to 48 hours (48 hours is optimal for flavour development).
  3. Rinse and Dry: After curing, rinse the duck legs briefly under cold running water to remove excess salt. Pat them bone-dry immediately with kitchen paper. Place them back on a rack in the fridge for 2–4 hours (uncovered) to allow the skin to dry fully. This step is vital for the eventual crispness.
  4. Melt the Fat and Establish Temperature Control: Preheat your oven to a low 225°F (107°C). In a Dutch oven, gently melt the duck fat over low heat until liquid. Place the Dutch oven into the preheated oven. Using a thermometer, allow the temperature of the fat to settle. It must be consistently between 190°F and 205°F (88°C and 96°C).
  5. Submerge and Cook: Carefully lower the dried duck legs into the warm fat, ensuring they are fully submerged. Cook for 3.5 to 4 hours. Check the temperature of the fat every 30 minutes, adjusting the oven temperature slightly as needed to maintain the precise managed low temperature.
  6. Test for Doneness: The duck is finished when the meat is extremely tender and the bone can be easily separated from the meat.
  7. Cool and Store (Optional): Carefully remove the duck legs and place them into a clean container. Strain the warm duck fat over the duck legs, covering them completely. Refrigerate.
  8. Reheat and Crisp: To serve, remove the required duck legs from the solidified fat. Place 2 tablespoons of reserved duck fat in an ovenproof skillet and heat over medium-high heat until shimmering. Place the duck legs, skin-side down, in the hot fat and cook for 5–8 minutes until the skin is deep golden brown and crisp.
  9. Finish in Oven: Transfer the skillet to the oven (350°F / 175°C) for 5–10 minutes to ensure the meat is piping hot throughout. Serve immediately garnished with flaked sea salt.