📖 Instructions

1. Prepare the Duck Legs: Rinse the duck legs under cold water and pat them dry with paper towels. Ensure they are completely dry for optimal curing.
2. Cure the Duck: In a bowl, combine kosher salt, cracked black pepper, crushed garlic cloves, fresh thyme sprigs, and a pinch of ground cloves. Rub this mixture thoroughly over each duck leg, ensuring every part is covered.
3. Refrigerate: Place the seasoned duck legs in a zip-top bag or a non-reactive container. Press out any excess air and refrigerate for at least 24 hours, or up to 72 hours. The longer they cure, the more flavorful they become. I find 48 hours to be ideal.
4. Rinse and Dry: After curing, remove the duck legs from the bag and rinse them thoroughly under cold water to remove the excess salt. Pat them completely dry with paper towels.
5. Preheat Oven: Preheat your oven to 275°F (135°C). This low temperature is crucial for the slow cooking process that makes the duck confit so tender.
6. Render Duck Fat: If you don't have pre-rendered duck fat, you can render it from duck skin trimmings. Place the trimmings in a saucepan over low heat and cook until the fat has rendered out. Strain the fat through a fine-mesh sieve.
7. Submerge Duck Legs: Place the duck legs in a Dutch oven or oven-safe pot. Pour the melted duck fat over the duck legs, ensuring they are completely submerged. If needed, add olive oil to ensure they are fully covered. Not submerging can cause the duck to burn
8. Slow Cook: Cover the pot with a lid and place it in the preheated oven. Cook for 3-4 hours, or until the duck meat is extremely tender and easily pulls away from the bone. Check occasionally to ensure the fat is not bubbling too vigorously. I like mine on the bone still, but you can go crazy.
9. Prepare Lingonberry Sauce: While the duck is cooking, prepare the lingonberry sauce. In a saucepan, combine fresh or frozen lingonberries, dry red wine, red wine vinegar, granulated sugar, orange zest, and a cinnamon stick.
10. Simmer Sauce: Bring the lingonberry sauce to a simmer over medium heat. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the lingonberries have softened and the sauce has thickened slightly. Remove the cinnamon stick.
11. Strain (Optional): For a smoother sauce, you can strain it through a fine-mesh sieve, pressing on the lingonberries to extract as much flavor as possible. I personally like the texture of the berries, so I skip this step.
12. Crisp the Duck (Optional): Once the duck confit is cooked, you can crisp up the skin for added texture. Remove the duck legs from the fat and place them skin-side up on a baking sheet. Broil for a few minutes, watching carefully to prevent burning, until the skin is golden brown and crispy. Alternatively, you can sear them in a hot skillet.
13. Serve: Serve the duck confit hot, spooning the lingonberry sauce over the top. Garnish with a sprig of fresh rosemary or thyme. It pairs wonderfully with roasted potatoes, green beans, or a simple salad.