Confit of Duck Recipe

Preheat the oven to 250°F (120°C).

Season the duck legs with salt and pepper on both sides.

Place the duck legs in a deep baking dish.

Add the duck fat, garlic, and thyme to the dish, ensuring the duck legs are fully submerged in the fat.

Cover the dish with aluminum foil and place in the preheated oven.

Cook for 4 hours or until the meat is tender and the skin is crispy.

Remove the dish from the oven and let it cool slightly.

Carefully remove the duck legs from the fat and transfer to a paper towel-lined plate to drain excess fat.

Heat a large skillet over medium-high heat.

Place the duck legs, skin-side down, in the skillet and cook for 2-3 minutes until the skin is crispy.

Flip the legs and cook for an additional 2 minutes.

Serve the confit of duck with your choice of side dishes or accompaniments.