Savage Basics Ep 7: Duck Confit

First, season the 2.25 lbs (4 legs) of duck legs generously with coarse black pepper and coarse salt to taste, and sprinkle with 4 chopped sprigs of thyme. Refrigerate the seasoned duck legs for at least 1 hour.

Next, prepare the confit mixture: in a suitable pot or oven-safe dish, combine 12 oz duck fat, 2 star anise, 1 tsp black peppercorn, 1 small peeled lemon, 2 shallots, 1 whole halved garlic head, 4 sage leaves, 2 sprigs thyme, and 1 sprig rosemary. Submerge the seasoned duck legs in this mixture.

Confit the duck in the oven at 205°F for 4 hours.

Finally, remove the duck from the confit fat, and roast at 425°F for 30 minutes until the skin is crispy and golden.