French-Style Confit Duck Leg with Crispy Skin
A classic French dish involving slow-cooked duck leg confit, served with a crispy skin.
Ingredients
- ●2 Duck legsskin on
- ●1/4 cup Lardmelted
- ●2 tbsp Confit spicesgarlic, thyme, bay leaves
- ●1 Tender onionsthinly sliced
- ●1 baguette French breadfor serving
- ●1/4 cup Fresh parsleychopped (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Score the duck legs in a crisscross pattern, being careful not to cut too deeply.
- 3
In a small bowl, mix together confit spices, melted lard, and sliced onions.
- 4
Rub the spice mixture all over the duck legs, making sure to coat them evenly.
- 5
Place the duck legs in a large Dutch oven or oven-safe pot, skin side up.
- 6
Cover the pot with a lid and transfer it to the preheated oven.
- 7
Bake the duck legs for 2 1/2 hours, or until they are tender and the skin is crispy.
- 8
Remove the pot from the oven and carefully lift the duck legs out of the pot.
- 9
Place the duck legs on a wire rack set over a baking sheet.
- 10
Increase the oven temperature to 425°F (220°C).
- 11
Roast the duck legs in the oven for an additional 10-15 minutes, or until the skin is crispy and golden brown.
- 12
Serve the duck legs with crispy skin, accompanied by sliced French bread and a sprinkle of chopped parsley (if desired).