Duck Confit

Ingredients

• 4 skin-on, bone-in duck legs
• 2 tablespoons Chinese five spice
• 1 tablespoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon freshly ground black pepper
• 5 sprigs thyme
• 4 garlic cloves, crushed
• 4 cups duck fat (lard can be substituted or a combination of bacon fat and lard)

Directions

1. Using the tip of a knife, prick duck leg skin all over. Rub with five spice, salt, sugar and pepper. Place in a dish, cover, and refrigerate for 8 hours or over night. Remove from refrigerator 1 hour prior to braising and cover with warm water.
2. Preheat oven to 250°F. Wash dry rub off of duck legs and pat dry. Arrange duck, skin side down, in a roasting pan, or large Dutch or French oven. Add garlic, thyme, and duck fat or lard.  Cook until the meat is tender and the bones easily wiggle when pulled, 1.5 - 2.5  hours.
3. If not using duck right away store in fridge in duck fat.