Duck Confit (French Slow-Cooked Duck)

Step 1: Put the duck legs and all the dry-cure ingredients in a large bowl. Toss well with your hands to coat the duck.

Step 2: Transfer the duck and cure to a ceramic or glass dish large enough to hold the legs snugly in a single layer. Cover and refrigerate for 12–24 hours.

Tip: Do not cure for longer than necessary.

Step 3: Brush off the cure, then rinse the duck under tap water to remove the salt and black bits. Pat dry with paper towels.

Step 4: Preheat the oven to 100°C / 210°F (80°C fan), with a shelf in the middle of the oven.

Step 5: Arrange the duck in a small, high-sided metal roasting pan. Fit the legs snugly in a single layer, touching each other.

Step 6: Pour the duck fat over the legs so they are almost completely covered.

Step 7: Place the pan on the stove over medium-high heat. Heat until the fat bubbles energetically across the whole surface, not just around the edges.

Step 8: Turn off the stove. Cut baking or parchment paper to fit the surface of the fat over the duck. Lay it on the fat and gently press to remove air bubbles. Cover the pan tightly with a double layer of foil.

Step 9: Carefully transfer the pan to the oven and cook for 8 hours.

Tip: Handle the hot duck fat carefully.

Step 10: Gently remove one duck leg and turn it over to check the flesh. The meat should be fall-apart tender, and the leg should give easily when pressure is applied to the joint.

Step 11: At this stage, the duck can be stored submerged in fat. Strain off the meat juices first.

Step 12: Move the duck to a snug-fitting, non-reactive container. Pour cooled duck fat over it, leaving the juice sediment behind. Make sure the duck is fully covered; while it is still warm and pliable, use tongs to push it under the fat if needed.

Step 13: Once completely cool, cover the container and refrigerate for up to 5 days or freeze for up to 3 months. The fat will solidify.

Step 14: To prepare stored duck, gently heat it in a microwave-safe container until the fat melts, then continue with the recipe.

Step 15: Preheat the oven to 240°C / 465°F (220°C fan). Set a rack over a deep roasting pan.

Step 16: Lift the duck from the fat and let the excess drip off. Pat away excess oil with paper towels.

Step 17: Pour 2.5 cm / 1 inch of boiling water into the roasting pan. Set the rack over the pan and arrange the duck on it, skin side up.

Tip: The steam helps keep the flesh moist.

Step 18: Roast for 40 minutes, until the skin is deep golden and crisp. Rotate the pan as needed for even colour.

Tip: The fat drips into the water below.

Step 19: Let the duck cool briefly, then serve. Lentil ragout is a classic French side dish for duck confit.