Recipe: My homemade confit duck thighs

The Day Before

1 Trim all the fat around the thighs.

2 In a large dish pour a little coarse salt, then place your thighs and cover them with coarse salt, wrap with film and refrigerate for 24 hours.

3 Finely slice your fat and melt it slowly. Once done, strain this fat.

4 The Next Day, remove your thighs rinsing them well with cold water then pat dry.

5 In an oven-safe shallow dish, place your thighs, pour the fat over them. If you don't have enough, add a little more fat to cover them. On the side, submerge your small seasoning pouch in it.

6 Preheat your oven to 85° (gas mark 3) then place your covered dish in the middle for 5 hours of cooking.

7 Test the cooking by inserting a needle which should meet no resistance.

8 Then remove them and pour the fat over them and let cool.

9 If you want to serve immediately, drain them then place them on a dish and turn your oven to Grill setting so they take on a beautiful golden color, served for example as on my plate with small sautéed potatoes and fresh porcini mushroom cubes.

10 Otherwise place them in jars, cover with fat and store in the refrigerator.