In a non-reactive dish, generously coat the duck legs (8 legs) with coarse salt (½ cups), cracked black peppercorns (2 tbsp), crushed garlic (6 cloves), and fresh thyme (8 sprigs) sprigs. Ensure all surfaces are covered.

Cover the dish tightly and refrigerate for at least 24 hours, or up to 48 hours, to allow the salt to penetrate the duck legs (8 legs).

Remove the duck legs (8 legs) from the refrigerator and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels.

Preheat oven to 275°F (135°C).

In a Dutch oven or oven-safe pot, arrange the duck legs (8 legs) in a single layer. Pour the rendered duck fat (6 cups) over the legs, ensuring they are fully submerged. Add additional duck fat if needed.

Duck legs completely covered in fat

Bake in the preheated oven for 6-8 hours, or until the duck meat is extremely tender and easily pulls away from the bone.

Meat is very tender

Remove the Dutch oven from the oven and let the duck legs (8 legs) cool in the fat. This allows the flavors to meld and the meat to become even more tender.

Carefully remove the duck legs (8 legs) from the fat. At this point, you can store the legs in the refrigerator, submerged in the fat, for several weeks.

When ready to serve, preheat oven to 400°F (200°C) or heat a skillet over medium-high heat.

Place the duck legs (8 legs) skin-side up in the oven or skillet and cook until the skin is crispy and golden brown, about 10-15 minutes.

Skin is golden brown and crispy • Crisp skin

Serve the duck confit hot, with your favorite accompaniments such as roasted vegetables, potatoes, or a simple salad.