Duck Confit

Ingredients

• sea salt, for curing
• 4 clovegarlic, for curing and flavouring
• 4 leafbay leaves, for curing
• thyme, fresh; for curing
• 4duck legs
• 3/8 cupwhite wine, poured into pan before cooking; alcohol cooked off

Method

1. 1

   Scatter half the salt, half the garlic and half the herbs over the base of a small shallow dish. Lay the duck legs skin-side up on top, then scatter over the remaining salt, garlic and herbs. Cover and refrigerate overnight, or up to 2 days.

2. 2

   Pour the white wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them skin-side down in the wine.

3. 3

   Cover with a lid and place over medium heat. As soon as the wine starts to bubble, reduce to the lowest possible heat. Cook for 2 hours, checking occasionally that the liquid is barely simmering. After 2 hours the duck legs should be submerged in rendered fat and the meat extremely tender. Leave to cool.

4. 4

   The duck legs are cooked now and can be eaten straight away. To keep them, pack them tightly into a container or jar and pour over the fat — but not the liquid at the bottom of the pan. Covered, they keep in the fridge for up to a month, or in the freezer for up to 3 months. Save that liquid separately: it makes a tasty gravy, and it chills or freezes just as well.

5. 5

   To crisp and reheat, heat the oven to 425°F / 400°F fan / Gas 7. Lift the legs out of the fat and put them skin-side down in an ovenproof frying pan. Roast for 30 to 40 minutes, turning them halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some golden potatoes.