Traditional Duck Confit

What does it include?

Ingredients

• 25g the sal marina
• 4 bay leaves
• 4 cloves of garlic
• 10ml white wine
• 800g duck legs

How to prepare it step by step?

Preparation

1. The day before preparing the dish, spread half the salt, half the garlic, and half the herbs over a small, shallow base.
2. Place the duck legs on top, skin side up, and sprinkle with the remaining salt, garlic, and herbs.
3. Cover the duck and refrigerate overnight.
4. Pour the wine into a large saucepan that will fit the duck legs in a single layer.
5. Remove the salt from the duck legs and place them skin side down in the saucepan.
6. Cover the saucepan with a lid and gently heat over low heat until the fat melts and the duck is submerged.
7. The duck legs are ready to eat or refrigerate for crispiness.
8. Pack the duck legs tightly in a container, covering them with the fat, not the liquid.
9. Cover and refrigerate for up to a month or freeze for up to 3 months.
10. To reheat, preheat the oven to 220°C, fan 190°C, gas 7.
11. Remove the duck legs from the refrigerator or freezer and place them skin side down in an oven-safe skillet.
12. Roast for 30-40 minutes, turning halfway through, until golden and crisp.