Although this takes a long time to cook, it’s very low effort and delicious.

Pat duck legs dry. Score the skin and salt liberally. Let rest for about an hour.

Put duck legs, skin side up, into a small casserole dish — you don’t want too much space because the fat renders out and fills the dish. Place in an oven and heat to 285F. Cook for about two hours. The duck should be partially submerged in the oil.

When the duck is tender, raise heat to 375F and cook for about 15 minutes to crisp the skin.

Let rest for about 15 mins and serve.