Confit de canard (duck leg confit)

1. The day before, rub the duck legs with the coarse salt, crushed garlic and thyme, cover and cure in the fridge – the salt draws out moisture and seasons the meat.

2. The next day wipe the salt off thoroughly (do not wash) and pat dry with paper towel.

3. Melt the duck fat in a pan and add the legs so the fat covers them completely.

4. With the bay leaf, confit at 120 °C in the oven, or very low on the hob, for about 2.5 hours – the fat should barely shiver, never fry.

5. They are done when the meat comes away from the bone easily but does not fall apart.

6. Before serving, crisp the legs skin-side down in a hot pan.

Tip: A classic of south-west French cooking. Stored in the fat, the legs keep for weeks in the fridge – just reheat and crisp. Serve with sautéed potatoes and a green salad.