Confit of Duck
Serves 4
- 4 Gressingham duck legs
- 8 cloves of garlic
- Thyme and bay leaf
- 8oz rock salt
- 10floz cheap white wine
Spread half the rock salt in the bottom of the dish and place duck legs on top in a single layer. Place garlic and herbs around them and sprinkle with the rest of the rock salt. Cover and place in the refrigerator over night.
In the morning, turn the legs over and return to the fridge for another 4–6 hours. Remove from salt, rinse and dry the legs, garlic and herbs.
At this stage they will keep in the fridge for 2–3 days.
When ready to cook, preheat the oven to 140°C / gas mark 1.
Put the legs with garlic and herbs into a heavy dish, add wine, cover with a lid and cook on the middle shelf for 3 or 3.5 hours until the meat comes easily away from the bone. Do not brown add a little water if necessary.
Finally, take the legs out of the fat, put them into another clean dish and into a very hot oven (240°C / Gas Mark 9) until the skin is really crisp.
Serve and believe me, you will not regret the effort you have put into this!
