Ingredients:

  • 4 large Duck Legs (approximately 1.2 kg / 2.6 lbs total)
  • 30g (2 tbsp) Coarse Sea Salt (or kosher salt)
  • 15g (1 tbsp) Granulated Sugar
  • 1 tsp Black Peppercorns (freshly cracked)
  • 4 sprigs Fresh Thyme
  • 2 large Bay Leaves (crumbled)
  • 800g – 1 kg (1.75 – 2.2 lbs) Rendered Duck Fat (enough to fully submerge the legs)
  • 3 whole Garlic Cloves (smashed, skin on)
  • 1 extra sprig Fresh Thyme

Instructions:

  1. Prepare the Cure: In a small bowl, combine the salt, sugar, cracked pepper, stripped thyme leaves, and crumbled bay leaves. Mix thoroughly.
  2. Trim and Dry the Duck: Trim any excess skin or fat flaps from the duck legs, scoring the skin lightly without piercing the meat. Pat the legs bone-dry with kitchen roll.
  3. Apply the Cure: Rub the cure mixture generously over all surfaces of the duck legs.
  4. Refrigerate: Place the legs in a shallow dish, cover lightly, and refrigerate for a managed minimum of 24 hours (up to 48 hours). This step draws out moisture and seasons the meat.
  5. Rinse and Dry: Remove the duck legs from the refrigerator. Rinse them thoroughly under cold running water to remove all the salt cure. Pat the legs bone-dry again—this is critical for safe cooking and crisping.
  6. Prepare the Fat: Place the rendered duck fat in the Dutch oven over low heat. Add the smashed garlic cloves and the extra thyme sprig. Heat gently until the fat is entirely melted.
  7. Submerge and Manage Temperature: Place the dried duck legs snugly into the melted fat, ensuring the fat fully covers the legs. Insert a probe thermometer into the fat.
  8. Controlled Cooking: Adjust the heat to maintain a constant, gentle internal temperature of 190°F to 200°F (90°C to 95°C). This process must be meticulously managed. Cook the legs low and slow for 2 hours and 45 minutes, or until the meat near the joint feels extremely tender.
  9. Cooling and Resting: Carefully lift the legs out of the fat. Allow them to cool slightly. For best flavor, store the legs submerged in the cooled, strained duck fat in the refrigerator for a few days.
  10. Preparation for Crisping: If refrigerated, bring the duck legs to room temperature. Carefully wipe off the excess fat from the skin.
  11. The Blast: Preheat your oven to 400°F (200°C). Place the duck legs skin-side up on a wire rack set over a baking sheet. Roast for 15–20 minutes, or until the skin is deeply golden, blistered, and shatteringly crisp. Watch carefully to prevent burning.
  12. Serve Immediately: Rest for 5 minutes before serving the crispy duck legs.