Recipe detail

Directions

Roughly chop the thyme and mix with salt. Put the thighs in the baking dish, put them in the prepared mixture, cover them with food foil and let them marinate for 24 hours. The next day, wash the thighs and dry them with a paper towel. We put the thighs in a GN 1/1 100mm next to each other, cover them with melted lard (duck or pork) so that they are completely immersed in the lard. Place in the oven and confit at 110°C for about 3 hours. When the meat can be easily separated from the bone, take it out of the oven and let it cool. Then remove the thighs from the fat.
Before serving, quickly roast the thigh at 220°C for approx. 5 - 7 minutes. until the skin is crispy. We are serving.