Duck leg confit

What goes in

• 2 duck legs
• 2 tbsp coarse salt
• 3 garlic cloves
• 2 bay leaves
• 500 g duck fat
• 1 lemon

How to do it

1. 01

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

2. 02

   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. 03

   Cover and refrigerate for 7 hours to cure.

4. 04

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

5. 05

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

6. 06

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

7. 07

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

8. 08

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

9. 09

   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.