The best duck confit recipe that is crispy on the outside and tender on the inside.
Sprinkle both sides with salt, pepper, ½ tsp oregano, 1 tsp thyme, and1 Tbsp either dry or minced garlic. Place in a ziplock bag, add 1 onion sliced and shake. Let sit in the fridge for 24-48 hours.
Preheat oven to 375°F. Shake off excess seasoning and onion.
Place into an ovenproof baking dish small enough to snuggly fit the amount of duck you have.
Pour the 2 cups of duck fat on top (*optional. similarly good results can be achieved without the fat).
Remove foil, increase temperature to 375F and crisp the top of the skin, about 20-30 minutes.
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