Duck Confit

Ingredients

• Handful Sea Salt
• 4 Bay Leaf
• 4 cloves Garlic
• Handful Thyme
• 4 Duck Legs
• 100ml White Wine

Instructions

1. The day before cooking, scatter half of the salt, half of the garlic and half of the herbs over the base of a shallow dish. Place the duck legs on top, skin-side up, then cover with the remaining salt, garlic and herbs. Cover and refrigerate overnight, or for up to 2 days.
2. Pour the white wine into a saucepan just large enough to hold the duck legs in a single layer. Brush off excess salt and herbs, then place the legs skin-side down in the wine. Cover and heat over medium heat until the wine just begins to bubble.
3. Reduce the heat to the lowest setting and cook very gently for about 2 hours, checking occasionally that the liquid is barely simmering. As the duck cooks, it will release its own fat and become almost fully submerged. The meat should feel extremely tender when pressed. Remove from the heat and allow to cool.
4. The duck legs can be eaten at this stage. If making ahead, pack them tightly into a container and cover with the duck fat only, leaving behind the liquid at the bottom of the pan. Cover and refrigerate for up to 1 month, or freeze for up to 3 months. Reserve the cooking liquid for gravy if desired.
5. To reheat and crisp the duck, preheat the oven to 220°C / 200°C fan / Gas mark 7. Remove the legs from the fat and place them skin-side down in an ovenproof frying pan. Roast for 30–40 minutes, turning halfway through, until deeply golden and crisp. Serve immediately.

instructions_source: editorial-classic