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 you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish
2. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs
3. Cover the duck and refrigerate overnight
4. This can be done up to 2 days ahead. Pour the wine into a saucepan that will snugly fit the duck legs in a single layer
5. Brush the salt off the duck legs and place them, skin-side down, in the wine
6. Cover the pan with a lid and place over a medium heat
7. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering
8. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded