Duck Confit

Ingredients

• 4 duck legs
• Coarse salt
• Fresh thyme, bay leaves
• Garlic cloves
• 1kg duck fat

Instructions

1. 1

   Salt duck legs generously, cure overnight (24 hours).

2. 2

   Rinse off salt, pat dry.

3. 3

   Submerge in melted duck fat with herbs and garlic.

4. 4

   Cook in oven at 130°C for 3 hours until very tender.

5. 5

   To serve, crisp skin in a hot pan.

6. 6

   Serve with roasted potatoes.