Canard Confit

Method

1. Rub the duck leg thoroughly with thyme and tuck the bay leaves alongside it, then allow the meat to rest at room temperature for 15 minutes during prep.
2. In a deep oven-safe dish or Dutch oven, melt the duck fat over low heat on the stovetop until fully liquefied.
3. Submerge the duck leg completely in the melted duck fat along with the garlic cloves and bay leaves, ensuring the meat is fully covered.
4. Transfer the dish to an oven preheated to 150°C (300°F) and confit the duck leg for 40 minutes until the meat is tender and beginning to pull away from the bone.
5. Remove the duck leg from the fat and pat it dry with a paper towel, reserving the infused duck fat.
6. Heat a heavy skillet over high heat and sear the duck leg skin-side down for approximately 2 minutes until the skin is rendered golden and crisp before serving.