Categories: appetizers, nondairy, not tried

Ingredients

• 8 duck legs with thighs attached, rinsed well and patted dry
• 1/3 cup kosher salt
• Coarsely ground 5 pepper Blend to taste, plus 2 tablespoons whole peppercorns
• 4 fresh thyme sprigs
• 4 garlic cloves, halved lengthwise
• 2 bay leaves
• 1 can (67.6 fluid ounces/2 litres) Williams-Sonoma Everyday Olive Oil for Cooking

Directions

1. Season the duck legs on both sides with the salt and coarsely ground 5 pepper blend. Cover loosely with plastic wrap and refrigerate for 2 hours.

2. In a 6 quart deep saute pan, arrange the duck legs, thyme sprigs, garlic, bay leaves and whole peppercorns in a single layer.

3. Add enough olive oil to cover the duck legs by at least 1 inch. Set the pan over medium heat and bring just to a simmer. Reduce the heat to low so the mixture barely simmers.

4. Cook, uncovered, until the meat is very tender and falls off the bone, 2 1/2 to 3 hours.

5. Remove the pan from the heat and let the duck legs cool to room temperature, about 2 hours.

6. Transfer the duck legs to an airtight container and add enough of the cooking oil to cover them completely.

7. Cover and refrigerate for up to 1 week.

8. Just before serving, remove the duck legs from the oil and reserve the oil.

9. Line a baking sheet with parchment paper.

10. In a large nonstick fry pan over medium-high heat, warm 2 cups of the reserved oil.

11. When the oil is hot add the duck legs, skin side down to the pan and cook until the skin is browned and crispy, 5 to 7 minutes.

12. Turn the duck legs over and cook until browned on the other side, 2 to 3 minutes.

13. Transfer to the prepared baking sheet to drain off the excess oil.

14. Serve warm.

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