Ingredients:

• 4 duck legs
• Coarse salt
• Duck fat (from the duck or additional if needed)

Instructions:

1. Prepare the duck: Trim excess fat from the duck legs and set the fat aside. Generously rub the legs with coarse salt on all sides. (Optional: add a little pepper or herbs for extra flavour.)
2. Rest: Place the duck legs in a dish, cover, and refrigerate for 12 to 24 hours to cure.
3. Render the fat: Finely chop the reserved duck fat and melt it gently over low heat. Strain the fat through a sieve and set aside.
4. Rinse the duck: After resting, rinse the duck legs thoroughly under cold water to remove excess salt, then pat dry with paper towel.
5. Slow cook: Heat the duck fat over low heat and fully submerge the duck legs in the fat. Cook gently for about 2 hours, ensuring the fat does not boil (it should barely simmer).
6. Store: Place the cooked duck legs in a container and cover completely with the hot fat. Let cool, then refrigerate.
7. To serve: Remove the duck legs from the fat and cook skin-side down in a pan over medium heat until crispy. Turn and cook the other side. (Optional: finish in the oven at 150°C for extra crispiness.)
8. Serve hot with your choice of sides, such as potatoes or a green salad.

Top Tip: For a simpler version, you can use ready-made duck fat and cook the duck legs with garlic, thyme, and bay leaf, adding a small amount of water to help regulate the temperature..

Bon appétit !