Duck Confit

Duck Legs

4 Cloves Garlic

3 Shallots

6 Sprigs Thyme

Salt

Two Cups Duck Fat (!)

Ingredients per two legs

Welcome back to the world of dishes that take a lot of patience,

 but very little effort.  So, this might seem like it's a chore.  The reality is, this is amazingly easy to make.  Added bonus, your kitchen will smell more amazing than it ever has.

Here's the most challenging part of the dish- finding duck legs!  You'll be able to get them fresh at upscale markets like Whole Foods.  Ask the butcher if you don't see any out there.  You'll also be able to find them frozen at most decent grocery stores.

Once you've acquired the legs, it's time to cure.  Give them a decent coating of salt, rub it all over.  Crush garlic and shallots, stuff some under skin with half the thyme.  Place the remainder on the flesh side.  Cover with plastic wrap and refrigerate for 48 hours.  Yup, patience.  After 48 hours, rinse the duck.

Now for something you've never done before...cooking in duck fat!  Where you find the duck, you'll find the fat.  Melt the fat over low heat, add the duck, and place in a 225F oven.  Let the duck cook slowly for about 3 hours.  Trust me, you're going to be a happy camper.  My whole apartment smelled like heaven.

Remove the duck from the oven, remove from fat, pat dry.  Happiness.

If you're totally against cooking in duck fat, you can use olive oil.  Fear not, the duck will still taste great.  Perhaps not as great, but pretty great nonetheless.  If you do (and you should!) go for the fat, you can strain it and refrigerate.  A little duck fat when cooking will make everything taste better.  My chef friends agree!