Duck Legs

• Marinate Legs in fresh herbs, salt, pepper, overnight. Rub garlic onto the meatiest part of the legs.
• If using duck fat, gently heat before pouring over duck. If using olive oil, no need to heat.
• Rinse off under cold water. Use large baking dish for oven. Don't overlap and make sure you fully submerge in fat.
• Oven Bake: 290 degrees F. for 3 hours, prior to taking out of the fat and crisping.
• Crisping Duck: FRY METHOD: You can transfer skin-side down to frying pan to crisp skin. You can place something over to press duck into frying pan. I take parchment and then place heavy pot over the duck to ensure a crispy skin. BROIL METHOD: You can place duck skin side up under the broiler.
• Save the fat. You will now have some duck fat. Drain and freeze.
• Freeze: You can freeze the duck confit in the fat prior to crisping skin for up to three months. Defrost and then follow instructions for crisping.
• Rosemary Garlic White Beans
• Rinse canned beans and drain well. Dry with paper towels to get most of water off.
• Slice garlic thinly and cook in olive oil until golden. Add beans. Season with salt, pepper, chili flakes. Hit with squeeze of lemon.
• Add chopped rosemary and stir.
• Serve crispy duck over white beans.