2 Cups of duck fat
Salt and pepper
1 tbsp. garlic minced
Score the skin of the duck with a sharp knife, making sure not to go through the meat.
Sprinkle both sides with salt, pepper, oregano, thyme and either dry or minced garlic.
Place in ziplock bag, add sliced onions and shake. Let sit in the fridge for 24-48 hours.
Preheat oven to 375F.
Shake off excess seasoning and onion.
Place into an overproof baking dish, small enough to snuggly fit the amount of duck you have.
Pour the 2 cups of duck fat on top.
Place in the over and roast for about 30 minutes.
Lower temperature to 275F, cover with foil and roast another 2 hours.
Remove foil, increase temperature to 375F and crisp up top of the skin, about 20-30.
Recipe provided by lethtebakingbegin.com