Duck Confit

Instructions

1. Rub duck legs with kosher salt, covering them evenly. Place in a shallow dish and scatter garlic, thyme, bay leaves, juniper berries, rosemary, and sage over the top.
2. Cover the dish with plastic wrap and refrigerate for at least 24 hours to allow the duck to cure.
3. Preheat oven to 225°F (110°C). Rinse the duck legs under cold water to remove excess salt and herbs, then pat dry with paper towels.
4. In a medium-sized ovenproof pot, melt the duck fat over low heat. Once melted, add the duck legs, ensuring they are fully submerged in the fat.
5. Add black peppercorns to the pot. Cover the pot and place it in the preheated oven.
6. Cook the duck legs for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
7. Remove the pot from the oven and let it cool slightly. Carefully lift the duck legs out of the fat and transfer them to a plate.
8. Strain the duck fat through a fine-mesh sieve to remove solids, and store it for future use or to refrigerate the duck.
9. For crispy skin, heat a non-stick skillet over medium-high heat and sear the duck legs, skin-side down, until golden and crisp, about 4-5 minutes.
10. Serve the duck confit with roasted potatoes or a simple green salad.