Duck Confit

• Sea SaltHandful
• Bay Leaf4
• Garlic4 cloves
• ThymeHandful
• Duck Legs4
• White Wine7 tbsp

Instructions

1. 1

   The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish.

2. 2

   Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs.

3. 3

   Cover the duck and refrigerate overnight.

4. 4

   This can be done up to 2 days ahead.

5. 5

   Pour the wine into a saucepan that will snugly fit the duck legs in a single layer.

6. 6

   Brush the salt off the duck legs and place them, skin-side down, in the wine.

7. 7

   Cover the pan with a lid and place over a medium heat.

8. 8

   As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded.

9. 9

   Leave to cool.

10. 10

    The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp.

11. 11

    If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan.

12. 12

    Cover and leave in the fridge for up to a month, or freeze for up to 3 months.

13. 13

    The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.

14. 14

    To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7.

15. 15

    Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan.

16. 16

    Roast for 30-40 mins, turning halfway through, until brown and crisp.

17. 17

    Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.