Melissa Clark's Really Easy Duck Confit

Food52_01-24-12-0809

Course Appetizers

Ingredients in this Recipe

1 1/2 teaspoons kosher salt
1 bay leaf, crumbled
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
8 moulard duck legs (about 4 pounds total), rinsed and patted dry but not trimmed

Recipe Preparation

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