Easy Duck Leg Confit Recipe

dairy free : gluten free : grain free : refined sugar free : paleo

Easy Duck Leg Confit

INGREDIENTS

4 duck legs, bone in, ~ 6 oz each

2 tbsp black garlic duxbury salt ( or 1.5 tbsp flaky sea salt - I love SALTERY's Duxbury Salt!)

METHOD Poke the skin of each duck leg multiple times just deep enough to pierce the skin, especially in the fatty areas.

Pat the legs dry and rub with 2 tbsp of black garlic sea salt (or 1.5 tbsp classic sea salt)

Place the duck legs skin side up in a casserole dish.

Bake at 300° for 2-2.5 hours until skin is crisp and most of the fat has rendered off

Optional: Finish skin side up under a broiler or skin down in a hot pan to crisp before serving.