Duck Leg Confit

How to make it

1. 1

   Rub the duck legs with the coarse salt and peppercorns and rest in the fridge at least 1 hour.

2. 2

   Rinse off the salt and dry completely.

3. 3

   Put the legs in a pot, pour in enough fat to cover, and add the garlic and thyme.

4. 4

   Cook slowly at around 90°C for 1 hour 30 minutes to 2 hours (confit).

5. 5

   Lift out and crisp the skin side in a pan before serving.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.