Duck confit

Method

Pat the duck legs dry and rub generously with sea salt, pepper, crushed garlic, thyme and bay leaves, then cover and refrigerate overnight to cure. The next day, rinse the legs and pat dry, then place in a heavy-bottomed casserole dish with the duck fat, juniper berries and remaining herbs. Cover and cook slowly in the oven at 120°C for 4-5 hours until the meat is extremely tender and falls easily from the bone. Remove from heat and allow to cool slightly, then transfer the duck legs and fat to a storage container and refrigerate until the fat solidifies into a protective seal. To serve, gently reheat the duck in a low oven or frying pan, then shred or serve whole with roasted potatoes and a crisp salad. The confit will keep in the fridge for up to two weeks.