A simple confit recipe, you could also use it for other things of similar size, like ducks, turkey, chicken, etc.
Course: Main Course, Salad, Snack
Keyword: Confit, Goose confit
1qtrendered duck fator another animal lard, melted
4-6small bay leaves
10sprigs of fresh thyme
Handful of unpeeled garlic cloves
Kosher salt and fresh ground black pepperto taste
Make a circular cut on each leg where the bone meats the thigh. Scrape away the tendons and skin to remove the bone underneath.
Season the trimmed duck legs liberally with salt and pepper. Squeeze the thyme and bay lightly in your hand or bruise with the back of a knife, then massage with the confit and put in a dish, like a casserole.
Whack the garlic cloves with a back of a knife and add them to the goose legs and mix.
Lay the legs out in the dish so they aren't overlapping, then refrigerate uncovered overnight to tighten the skin.
The next day, put the pan with the duck legs in another, wider pan to catch any possible fat that could spill out, then cover the legs with melted fat and cook in the oven, covered with foil or parchment at 250 for 1.5 hours or until tender. Remove the duck legs and cool.
Allow the confit duck legs to wait for at least a few days before using. The confit will keep for months as long as they're completely covered with fat, but they never seem to last that long.