Duck leg confit

4 portions 

INGREDIENTS

• 1L of duck fat
• 4 duck legs
• 1 sprig of chopped rosemary
• 30 ml salt
• 1 tsp coarsely crushed juniper
• 1 tsp coarsely crushed pepper
• 2 sprigs of fresh chopped 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 legs and evenly cover them with the mixture. Refrigerate for 4 to 24 hours.
3. Take the legs out of the refrigerator and rinse them under plenty of cold water to remove excess salt before starting the cooking. Pat them dry with paper towels 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 is hot.
6. Place the duck legs in an oven-safe container and cover them with the fat. Put a lid or aluminum foil on top, then bake for 2h30 to 2h45.
7. Remove the container from the oven very carefully to avoid splashes of very hot fat. The legs are ready when the meat easily detaches 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 legs cool before browning their skin in a hot pan with a bit of cooking fat and coating them with Édouard and Léo sauce.