French Duck Confit with Orange Glaze

Ingredients

Instructions

1. 1 Rub duck legs with salt, crushed garlic, and thyme. Place in a dish, cover, and refrigerate overnight.
2. 2 Preheat oven to 225°F (110°C). Rinse duck legs under cold water to remove excess salt and pat dry.
3. 3 Place duck legs in a single layer in a baking dish. Add duck fat and black peppercorns. Ensure the legs are submerged in fat.
4. 4 Cover the dish with foil and bake for 3-4 hours until the meat is tender and easily pulls away from the bone.
5. 5 For the glaze, combine orange juice, honey, balsamic vinegar, and orange zest in a saucepan. Simmer over medium heat until reduced by half and syrupy.
6. 6 Remove duck from the oven and increase oven temperature to 400°F (200°C). Transfer duck legs to a baking sheet and brush with orange glaze.
7. 7 Roast duck legs for 15 minutes until the skin is crisp and golden. Serve immediately with additional glaze on the side.