Duck Confit

• Sea saltHandful
• Bay leaves4
• Garlic cloves4
• ThymeHandful
• Duck legs4
• White wine100ml

Steps · tap to check off

1. 1Scatter half the salt, herbs, and garlic in a shallow dish.
2. 2Place duck legs skin-side up in dish; cover with remaining salt, herbs, and garlic.
3. 3Cover and refrigerate for 24 to 48 hours. 48:00:00
4. 4Brush salt off legs and place skin-side down in a saucepan with the wine.
5. 5Cover and simmer on lowest heat for 2 hours until tender and submerged in fat. 2:00:00
6. 6Cool in fat, or store in fat in the fridge for up to a month.
7. 7To crisp, preheat oven to 425°F (220°C).
8. 8Place legs skin-side down in an ovenproof pan and roast for 30–40 minutes, turning halfway. 30:00