Confit de pato

Ingredientes

• 6 duck legs
• 45 g rock salt
• 1 1/2 tbsp black peppercorns, crushed
• 4 garlic cloves, finely sliced
• 3 fresh bay leaves, sliced
• 6 thyme sprigs, finely chopped, plus extra to serve (optional)
• 1 kg duck (or goose) fat

Preparación

1. 1

   Arrange the duck legs on a baking tray, flesh-side up, and evenly cover the flesh with the salt, peppercorns, garlic, bay and thyme. Cover and marinate in the fridge overnight.

2. 2

   Preheat the oven to 140°C, fan 120°C, gas 1. Melt the duck fat in a large ovenproof casserole over a low heat. Wash the marinade off the duck legs and pat dry with kitchen roll. Carefully lower the duck legs into the warm duck fat. Bring to a gentle simmer over a medium heat, then transfer to the oven and cook, uncovered, for about 2 hours 15 minutes or until the duck legs are tender. Leave to cool in the fat, then remove the duck legs from the fat and wipe away the excess. Place the duck legs on a baking tray, cover and chill for a few hours until ready to reheat. (Alternatively, store the duck legs in the fat for up to 3 days in the fridge. Gently warm the fat to remove the duck legs before frying).

3. 3

   Heat a dry frying pan over a medium heat, then crisp and colour the duck legs on the skin side for 5-7 minutes, regularly pouring away the excess fat. Serve with the bean cassoulet and extra thyme sprigs, if liked.