1 - The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish.
2 - Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs.
3 - Cover the duck and refrigerate overnight.
4 - This can be done up to 2 days ahead.
5 - Pour the wine into a saucepan that will snugly fit the duck legs in a single layer.
Duck Confit | Taste Board
6 - Brush the salt off the duck legs and place them, skin-side down, in the wine.
7 - Cover the pan with a lid and place over a medium heat.
8 - As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering.
9 - (If you own a heat diffuser, it would be good to use it here.
10 - ) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded.
11 - Leave to cool.
12 - The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp.
13 - If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan.
14 - Cover and leave in the fridge for up to a month, or freeze for up to 3 months.
15 - The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
16 - To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7.
17 - Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan.
18 - Roast for 30-40 mins, turning halfway through, until brown and crisp.
19 - Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.
