French Duck Confit with Orange Glaze

Ingredients

• 4 pieces duck legs
• 1 cup kosher salt
• 4 cloves garlic, crushed
• 4 sprigs thyme
• 2 cups duck fat
• 1 teaspoon black peppercorns

• 1 cup freshly squeezed orange juice
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon orange zest

Method

1. 01
   Rub duck legs with salt, crushed garlic, and thyme. Place in a dish, cover, and refrigerate overnight.
2. 02
   Preheat oven to 225°F (110°C). Rinse duck legs under cold water to remove excess salt and pat dry.
3. 03
   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. 04
   Cover the dish with foil and bake for 3-4 hours until the meat is tender and easily pulls away from the bone.
5. 05
   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. 06
   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. 07
   Roast duck legs for 15 minutes until the skin is crisp and golden. Serve immediately with additional glaze on the side.