Duck leg meat and skin

Dry the skin well, prick it lightly without piercing the meat, and roast skin-side up at 160°C for about 1½–2 hours, until tender. Finish at 220°C for 10–15 minutes to crisp the skin.

Salt the legs with garlic and thyme, chill them overnight, then cook them fully submerged in duck fat at about 120°C for 2½–3 hours, until the meat is very tender. Brown the skin in a hot pan before serving.

The meat should be tender and pull away from the bone easily; for a safety check, the thickest part should reach 75°C, without the thermometer touching the bone.

Keep raw duck legs covered on the bottom shelf and cook them within 1–2 days. Refrigerate cooked legs within two hours and use them within 3–4 days.

Yes. Cool them promptly, wrap them airtight, and freeze; thaw in the fridge before reheating until piping hot throughout. Freeze leftover duck fat separately if you want to use it for roast potatoes.

Their rich flavour works especially well with red cabbage, lentils, orange, cherries and apples. Serve roast legs with potatoes, or use shredded confit in cassoulet, salads or toasted sandwiches.

Yes, especially in braises and casseroles, though chicken is usually leaner and has a milder flavour. Chicken leg has 193 kcal and 13.3 g fat per 100 g, compared with 104 kcal and 3.1 g fat in duck leg meat and skin.