Steps:
- Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.
- Wipe off marinade with paper towels.
- Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
- Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
- Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes
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Chloie Powers
[email protected]This was my first time making duck legs and they came out great! The meat was fall-off-the-bone tender and the skin was crispy. I will definitely be making this dish again.
FAHIM GAMING YT
[email protected]I followed the recipe exactly and the duck legs came out perfectly. The meat was so tender and juicy, and the skin was crispy and flavorful. I will definitely be making this dish again.
Binstone Tembo
[email protected]This was a great recipe. The duck legs were very flavorful and the meat was fall-off-the-bone tender. I will definitely be making this dish again.
Atricia Baker
[email protected]I love this recipe! The duck legs are always cooked perfectly and the sauce is delicious. I highly recommend this recipe.
morison kelvin
[email protected]This was my first time making duck legs and they came out great! The meat was fall-off-the-bone tender and the skin was crispy. I will definitely be making this dish again.
Hifza Haseeb
[email protected]I followed the recipe exactly and the duck legs came out perfectly. The meat was so tender and juicy, and the skin was crispy and flavorful. I will definitely be making this dish again.
Noman Raza
[email protected]This was a great recipe. The duck legs were very flavorful and the meat was fall-off-the-bone tender. I will definitely be making this dish again.
Londi Thabethe
[email protected]I love this recipe! The duck legs are always cooked perfectly and the sauce is delicious. I highly recommend this recipe.
Thompson olayemisi
[email protected]This was my first time making duck legs and they came out great! The meat was fall-off-the-bone tender and the skin was crispy. I will definitely be making this dish again.
Asiya Terry
[email protected]I followed the recipe exactly and the duck legs came out perfectly. The meat was so tender and juicy, and the skin was crispy and flavorful. I will definitely be making this dish again.
QUWAYNE WHITE
[email protected]This was a great recipe. The duck legs were very flavorful and the meat was fall-off-the-bone tender. I will definitely be making this dish again.
Dhonesh Roy
[email protected]I've made this dish several times and it's always a hit. The duck legs are always cooked perfectly and the sauce is delicious. I highly recommend this recipe.
Tristen Hamilton
[email protected]This was my first time making confit duck legs. They came out amazing! The meat was fall-off-the-bone tender and the skin was crispy and flavorful. I will definitely be making this dish again.