Ingredients:

  • 4 large Duck Legs (approx. 800g / 1.7 lbs total)
  • 100g (½ cup) Coarse Sea Salt (Maldon or equivalent)
  • 2 tbsp Black Peppercorns, freshly crushed
  • 4 Sprigs Fresh Thyme, stripped (leaves only)
  • 2 Bay Leaves, finely crumbled
  • 1 tsp Garlic Powder
  • Pinch of Espelette pepper or chili flakes (optional)
  • 1 kg (35 oz / approx. 4 cups) Rendered Duck Fat
  • 1 tbsp Neutral Cooking Oil (e.g., vegetable or rapeseed)

Instructions:

  1. In a small bowl, thoroughly combine all ingredients listed for the cure: salt, pepper, herbs, garlic powder, and chili flakes (if using).
  2. Pat the duck legs very dry using kitchen paper. Rub the cure mixture generously over all surfaces of the duck legs, ensuring they are well coated.
  3. Place the seasoned legs in a single layer in a non-reactive dish or large zip-top bag. Cover tightly and refrigerate for 12 to 24 hours. Do not exceed 24 hours.
  4. Remove the legs from the refrigerator. Wipe or quickly rinse off the excess cure under cold running water. Pat the legs absolutely bone-dry again. This step is vital for the eventual crispiness of the skin.
  5. Gently melt the rendered duck fat in a small saucepan over low heat. It should be fully liquid but not hot.
  6. Place the cured, dried duck legs snugly in a deep baking dish. Pour the melted duck fat over the legs until they are completely submerged.
  7. Preheat the oven to a very low temperature: 120°C (250°F). Verify the temperature with your digital thermometer.
  8. Place the dish in the preheated oven. Cook slowly for 3.5 to 4 hours. The fat should maintain a managed temperature between 85°C and 90°C (185°F and 195°F)—it should barely bubble.
  9. The duck is ready when the meat is extremely tender and shrinking away from the bone, particularly the ankle joint. A gentle poke should cause the meat to fall apart.
  10. Carefully remove the duck legs from the fat and let them cool slightly on a rack. If storing, place the legs back into the cooking fat, ensure they are fully covered, cool completely, and refrigerate.
  11. Preheat the oven or grill/broiler to a high setting (220°C / 425°F). If the legs were stored, gently scrape off the excess solidified fat.
  12. Heat 1 tbsp of neutral oil in a heavy, oven-safe frying pan (cast iron is ideal). Place the duck legs skin-side down and sear on the stovetop for 5–7 minutes until the skin starts to turn golden and release additional fat.
  13. Transfer the pan to the hot oven or slide under the grill/broiler. Cook for another 5–8 minutes, or until the skin is deep golden brown and shatteringly crisp.
  14. Rest the legs briefly (5 minutes) before serving.