Duck Confit Recipe

The day before you plan to cook, scatter half the sea salt, half the garlic, and half the herbs across the bottom of a small, shallow dish. Arrange the duck legs, skin-side up, on top, then scatter the remaining salt, garlic, and herbs over them. Cover the dish and refrigerate overnight; you can do this up to 2 days ahead.

Pour the 100ml white wine into a saucepan that can snugly fit the duck legs in a single layer. Brush any excess salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and set it over medium heat. As soon as the wine begins to bubble, reduce the heat to the lowest setting and cook for 2 hours, checking occasionally to ensure the liquid is just barely simmering. (A heat diffuser can be helpful here if you have one.) After 2 hours, the duck legs should be submerged in their own rendered fat, and the meat should feel incredibly tender when gently prodded. Let them cool completely in the pan.

At this point, the duck legs are fully cooked and ready to eat. If you're preparing them ahead, carefully pack the duck legs tightly into a plastic container or jar, then pour the rendered fat over them, leaving behind any liquid at the bottom of the pan. Cover and refrigerate for up to 1 month, or freeze for up to 3 months. The remaining liquid in the pan makes a savory gravy; chill or freeze it until you need it.

To reheat and crisp the duck legs, preheat your oven to 220°C/fan 200°C/gas 7. Remove the legs from the solidified fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 minutes, flipping them halfway through, until the skin is deeply brown and crisp. Serve with the reheated gravy, a crisp salad, and some golden, crisp potatoes.