Confit de canard

Method

Pat the duck legs dry and rub thoroughly with sea salt, black pepper, thyme and crushed garlic, then leave to cure in a cool place for 12 hours. Rinse the salt from the legs and pat dry again. Heat the duck fat to approximately 80-90°C in a heavy-bottomed pot, add the cured legs along with a bay leaf, and cook gently, uncovered, for about 3-4 hours until the meat is completely tender and pulls easily from the bone. Allow the legs to cool in the fat, then transfer to sterilised jars, ensuring they are completely submerged in fat, and store in a cool place for up to three months. To serve, remove a leg from its fat, warm gently in a heavy frying pan skin-side down until the skin is crispy and golden, about 8-10 minutes, and serve with fried potatoes and a sharp green salad.