Step by step

Method

4 steps

1. 1

   Pat 4 duck legs dry and season all over with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Lay them skin-side down in a cold oven-safe skillet with 6 lightly crushed garlic cloves and 6 fresh thyme sprigs — starting cold helps the fat render slowly instead of scorching.

2. 2

   Set the skillet over medium-low and cook 25–30 minutes, pouring off excess fat as it pools (save a spoonful for the potatoes if you like). Flip once near the end if the underside looks pale; you want deeply golden, crisp skin.

3. 3

   Nestle 1 lb halved baby potatoes around the duck and pour in 1 cup low-sodium chicken broth. Cover and simmer gently 35–45 minutes until the duck is fork-tender at the bone and the potatoes are soft.

4. 4

   Uncover, transfer the skillet to a 425°F oven, and roast 10 minutes to re-crisp the skin. Finish with 1 tablespoon chopped parsley. You want crisp-skinned duck confit–style legs with soft potatoes — not rubbery pale skin or dry overcooked meat.