You may be familiar with duck confit. After all, this traditional French dish is served at most fancy restaurants. According to the traditional recipe, duck legs are cured in salt, pepper, and onions for 24 hours and then submerged in a whole pot full of duck fat until they are cooked to a crisp. The version of duck confit may not be authentic, but it also doesn't require any duck fat and can be ready in less than 3 hours. And, in our opinion, it's just as tasty as the original French dish.
Method of preparing the confit:
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Preheat oven to 250°F (120°C).
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Arrange the duck legs on a work surface and prick the skin and any fat pockets with a sharp knife on both sides. This will help release the fat from the legs easier and will make the resulting duck legs much crispier. Try to avoid piercing all the way to the meaty bits.
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Season the duck legs liberally with kosher salt, coriander seeds and peppercorns. on both sides. If you want to prepare this recipe overnight, you can transfer the duck legs into a ziplock bag and let them marinate in the salt and pepper mix.
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Arrange the duck legs fat side down in a dutch oven, add the ginger, chili and garlic. Add the 1/3 cup water and let sit in the oven for 1 hour. Baste, and return into the oven for another 1 hour.
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After a 2-hour bake, flip the legs over for another 2-hour bake.
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Take out the Dutch oven and increase the oven temperature to 450°F (230°C).
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Arrange the legs on a baking sheet and bake to brown 15-20 minutes.
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Meanwhile, strain the duck fat left at the bottom of the Dutch oven and transfer it to a sealable container or jar. Refrigerate for up to 1 month and use the duck fat in your cooking. It's great for roasting vegetables, fish, or meat.
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Remove the duck legs from the oven and serve immediately with a side dish of your choice. These roasted duck legs taste great with a salad or mashed potatoes.
Source: Bonappetit.com
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