Wash and drie the duck legs. Prepare the rub by mixing coarse sea salt, 4 cloves of garlic, 1 one shallot, the thyme leaves, bay leaves and crused juniper berries together. Rub the mixture over the duck legs and leave them covered in the fridge for at least 6, but rather 24 hours.
Take ducks legs out of the fridge, and remove the rub with a paper towel. Leave them covered until they are at room temperature before cooking.
3. Slow cooking
Melt duck fat slowly in your pan until liquid. Put in the duck legs and make sure that they are completely covered. Slow cook the legs at 60°C for 3 hours. Turn off the heat when the duck meat is tender and easily falls from the bone.
Take the legs out out of the confit. To make the duckskin crispy, put them under the grill for a few minutes, keeping a close eye on them. When going for a super classic diner, serve the confit de canard with Puy lentils.
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