Confit de Canard

Ingredients

• • 4 duck legs
• • 40g coarse salt
• • Thyme, bay, garlic, black pepper
• • 800g–1kg duck fat
• • Potatoes for sarladaise (optional)

Method

1. 1

   Rub legs with salt, thyme, garlic; cure 24 h in the fridge.

2. 2

   Rinse and pat dry; submerge in melted duck fat.

3. 3

   Cook at 90°C 3 h until meat pulls from the bone.

4. 4

   Store in fat or crisp skin-side down in a hot pan before serving.