Step 1

Rub the salt all over the duck legs, covering every bit of the meat.

Step 2

Place on a baking tray or large plate, cover with cling film and leave in the fridge overnight.

Step 3

Preheat the oven to 140˚C (275˚F/120°C Fan).

Step 4

Melt duck fat up on low heat in a large, ovenproof dish. Add all the other ingredients to the fat and swirl the fat once or twice as it's melting.

Step 5

Rinse the duck legs thoroughly. Then soak in cold water for a minute, drain and repeat, that is, soak, drain and rinse one more time. I find that this extra step ensures the end result isn't too salty.

Step 6

Pat the legs dry and submerge them into the hot fat.Bring the duck fat up to simmering point and transfer the whole lot into the oven and cook, uncovered, for 2 and a half hours, at which point, the meat will be tender and almost falling away.

Step 7

Cool everything to about room temperature.Then lift the legs out with a clean pair of tongs and place them in your clean or sterilized jar or any suitable container.

Step 8

Now, strain the oil into the container and ensure that the legs are completely covered with the fat. Store in a cool, dark place or in your fridge, as I like to do. Throw away all the flavourings.

Step 9

When you are ready to serve the duck confit, pre heat your oven to 170℃ (340℉/150℃ Fan).Bring the cold container out of the fridge and leave at room temperature for the fat to soften Gently remove the legs from the container and scrape off all excess fat. Then place them into a roasting tray skin side up.

Step 10

Roast for about 15 minutes until the duck is heated through and the skin is beautifully crisp. Serve as mentioned above.