Categories: appetizers, nondairy, not tried
Ingredients
- 8 duck legs with thighs attached, rinsed well and patted dry
- 1/3 cup kosher salt
- Coarsely ground 5 pepper Blend to taste, plus 2 tablespoons whole peppercorns
- 4 fresh thyme sprigs
- 4 garlic cloves, halved lengthwise
- 2 bay leaves
- 1 can (67.6 fluid ounces/2 litres) Williams-Sonoma Everyday Olive Oil for Cooking
Directions
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Season the duck legs on both sides with the salt and coarsely ground 5 pepper blend. Cover loosely with plastic wrap and refrigerate for 2 hours.
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In a 6 quart deep saute pan, arrange the duck legs, thyme sprigs, garlic, bay leaves and whole peppercorns in a single layer.
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Add enough olive oil to cover the duck legs by at least 1 inch. Set the pan over medium heat and bring just to a simmer. Reduce the heat to low so the mixture barely simmers.
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Cook, uncovered, until the meat is very tender and falls off the bone, 2 1/2 to 3 hours.
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Remove the pan from the heat and let the duck legs cool to room temperature, about 2 hours.
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Transfer the duck legs to an airtight container and add enough of the cooking oil to cover them completely.
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Cover and refrigerate for up to 1 week.
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Just before serving, remove the duck legs from the oil and reserve the oil.
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Line a baking sheet with parchment paper.
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In a large nonstick fry pan over medium-high heat, warm 2 cups of the reserved oil.
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When the oil is hot add the duck legs, skin side down to the pan and cook until the skin is browned and crispy, 5 to 7 minutes.
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Turn the duck legs over and cook until browned on the other side, 2 to 3 minutes.
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Transfer to the prepared baking sheet to drain off the excess oil.
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Serve warm.