DUCK CONFIT

Perfect Duck Confit



Ingredients
4 duck legs (or 2 duck legs & 2 duck breasts)
2 cups duck fat (*optional. See note in the instructions)
Salt
Ground Black Pepper
1 tbsp garlic, minced
1 large onion, sliced
½ tsp Oregano
1 tsp Thyme

Instructions
Score the skin of the duck with a sharp knife, taking care not to go through the meat.
Sprinkle both sides with salt, pepper, oregano, thyme and either dry or minced garlic. Place in a ziplock bag, add sliced onions and shake. Let sit in the fridge for 24-48 hours.
Preheat oven to 375F. Shake off excess seasoning and onion.
Place into an ovenproof baking dish, small enough to snuggly fit the amount of duck you have.
Pour the 2 cups of duck fat on top (*optional. similarly good results can be achieved without the fat)
Place in the oven and roast for about 30 minutes.
Lower temperature to 275F – 290F, cover with foil and roast for another 2+ hours. Check to make sure that it’s soft enough to fall off the bone.
Remove foil, increase temperature to 375F and crisp up top of the skin, about 20-30 minutes.
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