Duck and Game

Duck Confit
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6 duck legs
thyme, a few sprigs
1 head garlic, cloves separated but not peeled
1jar / 300g duck or goose fat 
Cure
3 tbsp rock salt
1 tbsp demerera sugar
1 tsp black peppercorns
1 tsp thyme leaves

Put the duck legs in a dish flesh-side up.

Mix all the cure ingredients together then sprinkle evenly over the duck. Cover with cling film and leave in the fridge overnight.

The next day, heat the oven to 120C. Take the legs from the cure, rinse under cold running water and pat dry with kitchen paper. Put skin-side up in a baking dish or tin so that they fit quite snugly and tuck the thyme and garlic under and around the legs. Pour the duck/goose fat over the duck, cover tightly with foil then cook in the oven for 3 hours. Take the duck from the oven and allow

the fat to cool a little. Lift the duck legs carefully out of the fat. You can finish the duck off in the oven now or store it and cook it later

Strain the cooking liquid through a fine sieve. Leave the fat to settle then pour the fat away from any duck juices. Put the legs into a clean container and pour over the strained fat to cover The covered duck can be stored in the fridge for up to 3 weeks, or in the freezer for 2 months.

When you want to eat the duck, heat the oven to 200C. Scrape off the excess fat if you've been storing the confit, put the duck on a roasting tray

skin-side up, and cook for about 30 minutes until golden and crisp (you will need to add 5-10 minutes if cooking from chilled).

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