Duck Confit (Confit de Canard)

Step 1

Generously rub sea salt onto the flesh side of the duck legs, and season with cracked pepper.

Step 2

Cover with cling film and leave the duck in the fridge overnight.

Step 3

Rinse the duck legs under running water and pat dry with kitchen paper.

Step 4

Melt the duck fat in a large saucepan that will hold the duck legs in a single layer. The duck fat should be at a temperature of 100°C/212°F.

Step 5

Immerse the duck in the fat, add a few bay leaves and some sprigs of thyme.

Step 6

You should have enough duck fat to just cover all of the duck legs. Keep in mind that, as the duck legs are cooking, they will render fat as well.

Step 7

Cook the duck on a very low heat for about 2 hours until the meat falls off the bone easily. There should be barely a bubble seen in the oil during this time. An easier way to maintain a constant temperature is to place the saucepan into the oven (without fan) at 100°C/212°F.

Step 8

Check regularly to make sure that the oil is not bubbling, otherwise you will end up deep-frying and drying out the duck legs.

Step 9

To test if the duck is cooked to the right texture, carefully remove one duck leg to a plate with the skin side facing down. Test with a fork to see if the meat falls away from the bone easily.

Step 10

To serve the duck right away, heat a large frying pan over medium-high heat (with no oil as there is enough oil from the duck legs) and sear the duck legs skin-side down until golden and crispy.

Step 11

Turn the duck legs over and brown the other side.

Step 12

Serve with a green salad and roast potatoes.