Confit de canard

Step 1

On to the flesh side of the drumsticks, rub a generous amount of sea salt and freshly cracked black pepper.

Step 2

Cover each drumstick with cling film and let it marinate in the refrigerator overnight.

Step 3

Once marinated, rinse the duck legs under cold water, then pat them dry with kitchen paper.

Step 4

In a large saucepan (large enough to keep a single layer of duck legs), melt the duck fat. The temperature of the fat should be around 210°F/100°C.

Step 5

Gently place the duck legs in the fat, along with a few sprigs of thyme and some bay leaves. When immersed, the duck legs should be completely covered with fat. Keep in mind that, as they cook, the legs will render even more fat.

Step 6

Cook the legs on very low heat for at least two hours until the meat starts separating from the bone. Make sure that the fat is not boiling at any point. A great way to make sure that the temperature is right is to cook the duck in the oven set to 210°F/100°C.

Step 7

To check if the duck has been cooked, transfer one drumstick onto a plate and, using a fork, see if the meat falls off the bone.

Step 8

In a large frying pan, sear the duck legs on both sides until they turn golden, and the skin becomes crispy.

Step 9

Serve with a fresh green salad and confit potatoes (cooked in previously used duck fat).