Confit duck legs

4 portions 

INGREDIENTS

• 1L of duck fat
• 4 duck legs
• 1 chopped sprig of rosemary
• 30 ml of salt
• 1 tablespoon of coarsely crushed juniper
• 1 coarsely crushed teaspoon of pepper
• 2 sprigs of chopped fresh thyme
• 1 bay leaf

INSTRUCTIONS

1. Mix the thyme, pepper, juniper, salt, rosemary, and bay leaf in a bowl.
2. In another container, place the duck thighs and cover them evenly with the mixture. Put everything in the refrigerator for a duration of 4 hours to 24 hours.
3. Take the thighs out of the refrigerator and rinse them under plenty of cold water to remove the excess salt before starting the cooking. Pat them dry with a paper towel or a kitchen cloth and set aside.
4. Preheat the oven to 300 F.
5. In a saucepan, heat the duck fat until it liquefies or until it is hot.
6. Place the duck thighs in an oven-safe container and cover them with fat. Put a lid or a sheet of aluminum foil on top, then bake for 2 hours and 30 minutes to 2 hours and 45 minutes.
7. Remove the container from the oven while being very careful of the splashes of very hot grease. The thighs are ready when the meat easily pulls away from the bone, and we recommend using tongs to handle them to avoid the risk of burns.
8. Serve with a garnish of your choice such as a Dauphinois gratin 
   Optional : Let the thighs cool before browning their skin in a hot pan with a bit of cooking fat and coating them with Édouard and Léo sauce.