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

Method

1. 01
   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. 02
   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. 03
   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. 04
   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. 05
   Once cooked, remove the duck legs from the fat and let them drain on a wire rack.
6. 06
   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.