Duck Confit

Steps

1. 1
   Step 1:

   The day before making the dish, scatter half the salt, half the garlic, bay leaves, and thyme over the base of a small shallow dish.

2. 2
   Step 2:

   Lay the duck legs skin-side up on top.

3. 3
   Step 3:

   Scatter the remaining salt, garlic, bay leaves, and thyme over the duck.

4. 4
   Step 4:

   Cover the duck and refrigerate overnight; it can be prepared up to 2 days ahead.

5. 5
   Step 5:

   Pour the white wine into a saucepan that will snugly fit the duck legs in a single layer.

6. 6
   Step 6:

   Brush the salt off the duck legs and place them skin-side down in the wine.

7. 7
   Step 7:

   Cover the pan with a lid and place over medium heat.

8. 8
   Step 8:

   As soon as the wine starts to bubble, reduce the heat to the lowest setting.

9. 9
   Step 9:

   Cook for 2 hours, checking occasionally that the liquid is only barely simmering; use a heat diffuser if available.

   2 h
10. 10
    Step 10:

    After 2 hours, check that the duck legs are submerged in their own fat and that the meat is very tender when prodded.

    2 h
11. 11
    Step 11:

    Leave the duck legs to cool.

12. 12
    Step 12:

    Serve the cooked duck immediately, or continue with the crisping step.

13. 13
    Step 13:

    To store ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, leaving out the liquid at the bottom of the pan.

14. 14
    Step 14:

    Cover and refrigerate for up to 1 month, or freeze for up to 3 months.

15. 15
    Step 15:

    Chill or freeze the remaining cooking liquid to use as gravy.

16. 16
    Step 16:

    To reheat and crisp the duck legs, heat the oven to 220C/fan 200C/gas 7.

17. 17
    Step 17:

    Remove the legs from the fat and place them skin-side down in an ovenproof frying pan.

18. 18
    Step 18:

    Roast for 30–40 minutes, turning halfway through, until browned and crisp.

    30–40 min
19. 19
    Step 19:

    Serve with the reheated gravy, a crisp salad, and crisp golden potatoes.