Ingredients:

  • 1/4 cup Kosher Salt (or flaky sea salt)
  • 1 Tbsp Granulated Sugar
  • 1 Tbsp Fresh Thyme Leaves, chopped
  • 1 tsp Fresh Black Pepper, coarsely ground
  • 2 Bay Leaves, crumbled
  • 3 cloves Garlic, minced
  • 4 large bone-in, skin-on Duck Legs (approx. 1.2 kg)
  • 4 cups rendered Duck Fat (1 kg – 1.2 kg), or more, enough to submerge the legs
  • 4 Fresh Thyme Sprigs
  • 2 Tbsp Reserved Duck Fat (for crisping)

Instructions:

  1. Combine the Kosher Salt, sugar, chopped thyme leaves, coarsely ground pepper, crumbled bay leaves, and minced garlic in a small bowl. Mix thoroughly.
  2. Pat the duck legs completely dry with paper towels. Rub the cure mixture generously over all surfaces of the legs. Place them skin-side up in a non-reactive dish, cover tightly, and refrigerate for 24 to 48 hours.
  3. After curing, remove the legs and rinse off all the cure mixture under cold water. Crucially, pat the legs bone-dry using fresh paper towels. They must be completely dry.
  4. Preheat the oven to a very low temperature: 200°F (93°C). Gently melt the duck fat in a heavy bottomed Dutch oven over medium-low heat until fully liquid.
  5. Place the dried duck legs and the fresh thyme sprigs into the melted fat. Ensure the legs are completely submerged, adding more melted fat if necessary.
  6. Place the Dutch oven in the preheated oven. Insert a digital probe thermometer into the fat. The fat temperature must be managed and maintained between 185°F and 200°F (85°C and 93°C). Cook for 2.5 to 3 hours, or until the meat is fork-tender and pulling away from the bone.
  7. Allow the legs to cool slightly in the fat before transferring them to an airtight container. Pour the fat over the legs until they are fully submerged. Refrigerate for at least 6 hours, or ideally 1–2 days, to deepen the flavor.
  8. Remove the legs from the refrigerated, solidified fat and scrape off any excess fat. Heat 2 tablespoons of reserved duck fat in a heavy skillet over medium heat. Place the duck legs, skin-side down, in the hot fat.
  9. Cook for 10–15 minutes, managing the heat carefully so the skin slowly renders and becomes beautifully golden brown and shatteringly crisp. Turn briefly to heat the other side before serving.