Duck Confit E53 法式油封鸭

I was really into making duck confit for a while. There are a few reasons why I got hooked on it.
有段时间，我对制作法式油封鸭非常着迷。有几个原因让我迷上它。
Firstly, apart from some prep and waiting time, it doesn't demand much culinary expertise and is a breeze to whip up.
首先，除了一些准备和等待时间外，它并不需要太多的烹饪技巧，制作起来轻而易举。
Secondly, it's a versatile dish that fits both fancy and laid-back settings, and you can get creative with different recipes.
其次，这道菜非常多才多艺，适合各种场合，无论是正式还是休闲，你都可以用不同的食谱发挥创意。
Thirdly, it's super easy to store and reheat for a quick and satisfying meal.
第三，储存和加热都非常方便，可以快速制作一顿令人满足的美食。
And last but not least, it's absolutely delicious.
最后但并非最不重要的是，它非常美味。
Now, I'm excited to share my own method of preparing duck confit.
现在，很高兴分享我自己制作法式油封鸭的方法。

Ingredient
- 4 duck legs 4只鸭腿
- 20g/shallow 1tbsp sea salt or Kosher salt 20克/浅1大匙海盐或犹太盐
- 1 bulb of medium garlic 1颗中等大小的大蒜头
- 2tbsp of derided thyme 2大匙干百里香
- 1tbsp of dried Rosemary 1大匙干迷迭香
- 3 lbs pure duck fat, neutral oil, or a combination 约1360克纯鸭油、中性油或两者混合

Baking pan: 13’x9’ 烤盘：33x22.5厘米