Ingredients
8
8 servings
- •1 shallot, minced
- •0.25 cup evaporated cane sugar
- •0.25 cup kosher salt
- •3 tablespoons coarsely ground black pepper
- •4 cloves garlic, minced
- •6 sprigs thyme, chopped
- •4 duck legs with thighs
- •4 duck wings, trimmed
- •4 cups duck fat
Instructions
- Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
- Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
- Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
- Preheat oven to 225 degrees F (110 degrees C).
- Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
- Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
- Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.
Nutritional Facts
Per 8 servings
- Calories: 554
- Carbohydrate: 5g
- Fat: 47g
- Fiber: 1g
- Protein: 24g
- Sugar: 2g
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