Duck Confit

Instructions

1. Prepare the cure
   In a small bowl, mix together the salt, pepper, minced garlic, crumbled bay leaves, thyme leaves, orange zest, and crushed juniper berries (if using). This will be your curing mixture.
2. Cure the duck legs
   Rub the curing mixture all over the duck legs, making sure to coat them thoroughly. Place the legs in a single layer in a shallow dish, cover with plastic wrap, and refrigerate for 24 hours to allow the cure to penetrate the meat.
3. Rinse and dry
   After 24 hours, rinse the duck legs thoroughly under cold water to remove all the curing mixture. Pat the legs completely dry with paper towels. This step is crucial to prevent the confit from becoming too salty.
4. Prepare for cooking
   Preheat your oven to 225°F (107°C). Arrange the duck legs in a single layer in a heavy ovenproof dish or Dutch oven that's just large enough to hold them comfortably.
5. Cook in duck fat
   Melt the duck fat in a saucepan over low heat until completely liquid. Pour the melted fat over the duck legs, making sure they are completely submerged. If necessary, add more fat. Cover the dish with a tight-fitting lid or aluminum foil.
6. Slow cook the confit
   Place the covered dish in the preheated oven and cook for about 3 to 3½ hours, or until the meat is very tender and almost falling off the bone. You can check by carefully lifting one leg with a fork - the meat should offer almost no resistance.
7. Crisp the skin
   If serving immediately, remove the duck legs from the fat and place them skin-side up on a baking sheet. Increase the oven temperature to 400°F (200°C) and roast for 15-20 minutes until the skin is crispy and golden brown.
8. Serve or store
   Serve the duck confit hot, garnished with fresh parsley. Alternatively, to store for later use, allow the duck legs to cool completely in the fat, then transfer to an airtight container, making sure the legs remain fully submerged in the fat. Refrigerate for up to 1 month.