Duck legs confit

4 portions 

INGREDIENTS

• 1L duck fat
• 4 duck thighs
• 1 branch of chopped rosemary
• 30 ml of salt
• 1 tsp coarsely crushed juniper
• 1 tsp coarsely crushed pepper
• 2 sprigs chopped fresh thyme
• 1 bay leaf

INSTRUCTIONS

1. Combine thyme, pepper, juniper, salt, rosemary and bay leaf in a bowl.
2. In another container, place the duck legs and cover them evenly with the mixture. Place everything in the refrigerator for 4 to 24 hours.
3. Remove the thighs from the refrigerator and rinse them with plenty of cold water to remove excess salt before starting to cook. Pat them dry on absorbent paper or a kitchen towel 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 legs in an ovenproof container and cover them with the fat. Place a lid or aluminum foil then put in the oven for 2h30 to 2h45.
7. Remove the container from the oven, paying careful attention to splashes of very hot fat. The thighs are ready when the flesh detaches easily 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 Dauphinois gratin 
   Optional : Let the thighs cool before browning their skin in a hot pan with a little cooking fat and covering them with Édouard and Léo sauce.