Braised Duck Leg (Duck Confit)

Ingredients

• duck legs
• garlic
• fresh thyme
• coarse salt

Method

Rub legs with coarse salt and leave covered in fridge overnight.

Next day rinse under cold water 

Pat dry with paper towel

Lay duck legs with fresh sprigs of thyme and chopped garlic in a roasting tray and cover with melted duck fat, slowly cook in the oven on 120C for about 2 hours.

Transfer into smaller containers, covering again with the same melted (sieved) duck fat. This will keep for a few weeks in the chiller. (Cover completely with fat.)

To prepare and serve

Put duck legs into a non-stick frying pan skin side down, cook over med heat with lid on (it will spit), half way through (discarding as much fat as possible) – turn the leg when crisp.

Gorgeous with a red wine jus.

Roasted vege are fantastic cooked in duck fat also...