Duck leg confit

How Maurice does it

1. 1

   Place the duck legs in a dish and rub them generously with coarse salt.

2. 2

   Smash the garlic cloves with the flat side of a knife or your palm, and tear the bay leaves. Add both to the duck legs.

3. 3

   Cover and refrigerate for 7 hours to cure.

4. 4

   Rinse the salt off the duck legs under cold running water and pat dry.

5. 5

   Place the duck legs in a snug ovenproof dish and cover completely with duck fat.

6. 6

   Cook in a preheated oven at 120°C (250°F) for 3 hours.

7. 7

   Remove from the oven and let cool, then refrigerate for at least 4 hours (or overnight) until the fat solidifies.

8. 8

   Remove the duck legs from the solidified fat. If desired, vacuum-seal and pack for transport.

9. 9

   Heat a flat stone over a fire or use a heavy pan. Sear the duck legs skin-side down until crispy, then flip and sear the other side.

10. 10

    Squeeze fresh lemon juice over the duck legs while searing.

11. 11

    Plate and serve hot.