Enjoy this classic French dish that’s the definition of style and simplicity.
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- In bowl, combine salt, pepper, garlic and thyme. Rub salt mixture all over duck and pack snugly in ceramic or glass container. Cover and refrigerate for 10 hours.
- Remove duck and rinse off salt mixture. Pat dry.
- In heavy-bottomed Dutch oven, warm duck fat over medium heat until liquid. Add legs, making sure all are covered with fat. Transfer to preheated 300°F (150°C) oven and cook, uncovered, until legs are tender, about 4 hours.
- Carefully remove pot from oven (fat will be very hot). Using slotted spoon and tongs, remove duck from fat and transfer to clean towel to remove excess fat. Serve warm.