Slow-Roasted Duck Leg Confit with Thyme-Roasted Brussels Sprouts and Hazelnut Gremolata

Season duck legs generously with salt, pepper, fresh thyme, and crushed garlic. Place them in a tight-fitting baking dish and pour in enough duck fat or olive oil to come halfway up the legs. Cover tightly with foil and roast in a preheated oven at 140°C for 2.5 hours, until the meat is fall-off-the-bone tender.

Toss halved Brussels sprouts with olive oil, fresh thyme leaves, salt, and pepper. Spread them on a baking sheet in a single layer, cut-side down, ensuring they don’t touch, to prepare for roasting.

Remove the foil from the duck legs and increase the oven temperature to 200°C to crisp the skin for the last 20 minutes. Simultaneously, place the prepared Brussels sprouts in the oven on a separate rack and roast at 200°C for 20 minutes, until deeply caramelized and crispy on the edges.

Finely chop toasted hazelnuts, fresh rosemary, fresh thyme, garlic, and lemon zest together on a cutting board until well combined into a coarse, fragrant mixture. Stir in olive oil and a pinch of salt to finish the gremolata.