Confit Duck Legs

Instructions

1. Prepare the cure
   In a small bowl, mix together the kosher salt, crushed black peppercorns, half of the garlic cloves, 2 bay leaves, 1 tablespoon of thyme leaves, and orange zest. This will be your aromatic salt cure.
2. Season the duck legs
   Rub the salt mixture thoroughly over the duck legs, covering all surfaces. Place the seasoned legs in a shallow dish, cover with plastic wrap, and refrigerate for 24 hours to cure.
3. Rinse and dry
   After 24 hours, rinse the duck legs thoroughly under cold water to remove all the salt mixture. Pat them completely dry with paper towels. This step is crucial for proper cooking.
4. Prepare for cooking
   Preheat your oven to 225°F (110°C). Place the duck legs in a deep, ovenproof dish where they fit snugly. Add the remaining garlic, bay leaves, thyme, juniper berries (if using), and rosemary sprigs around the legs.
5. Cook in duck fat
   Heat the duck fat in a saucepan until just melted and warm (not hot). Pour the melted fat over the duck legs, making sure they are completely submerged. If necessary, add more fat to cover.
6. Slow cook the confit
   Cover the dish with foil and place in the preheated oven. Cook for 3 to 3.5 hours, or until the meat is extremely tender and easily pulls away from the bone when tested with a fork.
7. Cool and store
   Allow the duck legs to cool in their fat. They can be stored in the refrigerator, completely submerged in the cooking fat, for up to one month. The flavor improves with time.
8. Crisp and serve
   When ready to serve, remove the legs from the fat and scrape off excess. Heat a skillet over medium-high heat and place the legs skin-side down to crisp for 4-5 minutes. Flip and heat for another 2-3 minutes until warmed through.