French Duck Confît with Herbes de Provence

Ingredients

• 4 pieces duck legs trimmed of excess fat
• 3 tablespoons coarse sea salt
• 2 tablespoons Herbes de Provence
• 4 cloves garlic smashed
• 4 cups duck fat
• 1 teaspoon black pepper freshly ground

Instructions

1. 1 In a large dish, rub the duck legs with sea salt, Herbes de Provence, garlic, and black pepper. Cover and refrigerate for 24 hours to marinate.
2. 2 Preheat the oven to 225°F (110°C). Rinse the duck legs under cold water to remove excess salt and pat dry with paper towels.
3. 3 In a large ovenproof pot, melt the duck fat over low heat. Add the duck legs, ensuring they are fully submerged in the fat.
4. 4 Transfer the pot to the oven and cook the duck legs for about 3-4 hours, until the meat is tender and pulls away easily from the bone.
5. 5 Once cooked, remove the duck legs from the fat and let them drain on a wire rack.
6. 6 To serve, heat a non-stick skillet over medium-high heat and sear the duck legs skin-side down until the skin is crispy and golden brown.