Michel Roux Jr's duck confit recipe

• 8 duck legs
• 500 g (17.6oz) good-quality coarse sea salt
• 1.5 kg (3.3lbs) duck fat
• 6 sage leaves
• 1 sprig of thyme

1. Liberally sprinkle the salt over the duck legs and refrigerate for 90 minutes.
2. Then brush off the salt with a cloth and discard.
3. Warm the duck fat in a pan over low heat.
4. Add the duck legs and the thyme and sage.
5. Bring to a very gentle simmer, cover with greaseproof paper and cook for 2 hours or until tender.
6. The slower and longer the cooking time, the better the duck will be.
7. Leave to cool in the fat and then refrigerate.
8. The confit will keep for several weeks.
9. When you want to eat the confit, gently lift the legs out of the fat and place skin-side down in a non-stick pan.
10. Cook over medium heat until crispy and golden.
11. Turn the legs over and put in preheated oven at 180C to finish warming through for 10-15mins.
12. Serve with saute potatoes.

legs, duck fat, sage, thyme

Taken from www.lovefood.com/guide/recipes/26561/michel-roux-jrs-duck-confit-recipe (may not work)