Sprinkle duck legs on all sides with 20 g of salt per kg of meat
Cover and allow to cure in the refrigerator for 12-24 hours
Rinse off excess salt and pat dry
Cook legs submerged in rendered duck fat on very low heat for approximately 2 to 2.5 hrs or until the meat separates easily from the bone.
Gently remove legs from the fat
Separate the fat and discard the cooking juices.
Place the legs back in the fat and allow to cool, making sure meat is completely covered in fat before storing. The duck legs confit in their fat can be stored up to 6 months in the refrigerator.
When serving, reheat legs in the rendered fat for about 20 minutes, then finish under the broiler until skin is crispy.
Amount of duck fat needed
About 2 kg of fat are suggested for the preparation of 10 duck legs.
Recovery of duck fat
Once the fat begins to cool, filter using cheesecloth to remove all meat particles. The fat can be reused up to 5 times. Check the best before date on the package for shelf life. Can be frozen for up to one year if frozen before the best before date.
