Keto Duck Confit with Roasted Brussels Sprouts

Ingredients

• 2 pieces Duck legs
• 2 cups Duck fat
• 4 cloves, crushed Garlic
• 2 sprigs Thyme
• 2 tbsp Salt
• 1 tsp Black pepper
• 1 lb Brussels sprouts
• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar

Instructions

1. 1In a bowl, combine the 2 pieces duck legs with the 2 tbsp salt, 1 tsp black pepper, 4 cloves crushed garlic, and 2 sprigs thyme. Rub the seasonings all over the duck legs. Cover the bowl and place it in the refrigerator for at least 24 hours to marinate.
2. 2Preheat your oven to 275°F (135°C). Rinse the marinated duck legs under cool water and gently pat them completely dry with paper towels. Place the dried duck legs into a Dutch oven or another oven-safe pot that has a lid.
3. 3Pour the 2 cups duck fat over the duck legs in the pot, ensuring they are fully submerged. Cover the pot with its lid and carefully place it into the preheated oven. Cook for 3 hours. The duck is ready when the meat is very tender and can be easily pulled away from the bone.
4. 4While the duck is cooking, preheat your oven to 400°F (200°C). Trim the tough ends off the 1 lb Brussels sprouts and cut each sprout in half lengthwise. Place the halved Brussels sprouts in a bowl.
5. 5Add the 2 tbsp olive oil and 1 tbsp balsamic vinegar to the bowl with the Brussels sprouts. Sprinkle with a little of the remaining salt and pepper from the duck leg preparation. Toss everything together until the Brussels sprouts are evenly coated.
6. 6Spread the coated Brussels sprouts in a single layer on a baking sheet. Place the baking sheet in the preheated 400°F (200°C) oven and roast for 20 to 25 minutes. They are done when they are tender and have some nicely browned edges.
7. 7Carefully remove the duck legs from the duck fat, reserving the fat for future use. To crisp the skin, place the duck legs skin-side up in an oven-safe skillet and put them under the broiler for 2-4 minutes, watching closely to prevent burning, or heat them in a skillet over medium-high heat until the skin is crisp. Serve the duck confit immediately with the roasted Brussels sprouts.

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