Perfect Duck Confit

Combine the finely chopped shallot with granulated sugar, a pinch of salt, and a few grinds of black pepper in a small bowl. Add minced garlic and dried thyme to the mixture, stirring until well combined. Coat all surfaces of duck legs, thighs, and wings evenly with the seasoning blend.

Place the seasoned duck parts skin side-up in a dish and cover it with plastic wrap. Refrigerate for 24 to 48 hours, allowing the flavors to penetrate and absorb into the meat.

Remove the seasoning from the duck parts by rinsing them under cold water, then gently pat dry with paper towels. Arrange the duck in a single layer in a 9x13-inch baking pan, ensuring they are not overlapping. Allow the duck to come to room temperature, about 30 minutes.

Preheat your oven to a moderate temperature of 225 degrees F (110 degrees C). Melt the duck fat in a saucepan over medium heat, stirring occasionally until it starts to bubble and form small bubbles on the surface, 6 to 8 minutes. Pour the melted duck fat over the room-temperature duck.

Bake the duck in the preheated oven until it reaches a tender state and the juices run clear, 2 to 3 hours. To check for doneness, insert an instant-read thermometer near the bone and it should read 135 degrees F (57 degrees C). Once cooked, pour off the excess duck fat.

Heat a grill pan with some of the used duck fat over medium-high heat, stirring occasionally until it starts to smoke. Add the baked duck and cook in batches until the skin is crispy, about 90 seconds per side.