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A standard on most bistro menus in France, you can even buy it in jars and cans ready to eat in all supermarkets but nothing beats making it yourself. It is a traditional, simple, classic French cooking in one bite, kind of dish and I believe it is best served, as is, accompanied by some french fries cooked in duck or goose fat. Perfection on a plate.
Make the duck confit at least 24 hours before you want to serve this dish.

Serves 4


4 medium duck legs
Coarse sea salt and freshly ground black pepper
600 g / 3 cups rendered duck or goose fat
1 bay leaf
4 garlic cloves, peeled, whole
Thyme, fresh, a few sprigs


Rub a generous amount of salt and black pepper into the duck legs
Place in a shallow dish, cover, and place in the refrigerator for at least 6 to 24 hours (not more), turning the legs over halfway through
Rinse the duck legs with cold water and dry well with paper towels
Preheat the oven to  140C / 285F
Melt the duck or goose fat in a dish or pan large enough to hold all 4 legs in a single layer
Add the bay leaf, garlic and thyme and cook over medium heat for a few minutes
Add the legs, making sure they are completely submerged, cover and transfer the dish to the oven
Cook for 2 to 2 1/2 hours, then remove from the oven and leave to cool in the fat
Chill (in the fat) for at  least 24 hours or until needed

To serve, you can reheat the duck in one of two ways
Preheat the oven to 220C / 440F
Lift the duck legs out of the fat and wipe off most but not quite all of it with a paper towel
Put them skin–side up onto a rack resting over a roasting tin and roast for 15-20 minutes until the skin is crisp and golden and the meat has heated through
Alternatively, sauté the legs in a frying pan over medium heat until crisp golden and heated through
Either way, they are delicious
Serve with french fries
Bon Appétit!