Duck Confit

Ingredients

• 1000 gDuck leg
• 30 gSalt
• 4 pcsBay leaf
• 12 gGarlic
• 10 gThyme
• 100 mlWhite wine

Instructions

1. 1

   Curing (overnight)

   • The day before, prepare a shallow dish. Scatter half the salt, half the garlic and half the thyme over the base.
   • Place the duck legs skin-side up on top, then scatter the remaining salt, garlic and thyme and add the bay leaves.
   • Cover and refrigerate overnight (minimum 12 hours, up to 48 hours).
2. 2

   Cooking in white wine

   • Choose a wide saucepan so the legs fit in a single layer. Pour the wine into the pan.
   • Brush off the salt from the legs and place them skin-side down into the wine. Add the remaining salt, garlic and thyme.
   • Cover and heat over medium. Once the wine bubbles, reduce to the lowest heat and simmer very gently for 2 hours, checking occasionally that it is barely simmering.
   • After about 2 hours the meat should be very tender and some fat will have rendered. Remove from heat and let cool.
3. 3

   Storing / Crisping and serving

   • Cooked legs can be eaten immediately or stored: pack tightly in a container and pour over the rendered fat (not the wine at the bottom). Refrigerate up to one month or freeze up to three months.
   • To crisp, preheat oven to 220 °C (fan 200 °C). Remove legs from fat and place skin-side down in an ovenproof frying pan.
   • Roast 30–40 minutes, turning halfway, until brown and crisp.
   • Serve with reheated pan juices, a crisp salad and roasted potatoes.