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.
A question? A Michelin-starred chef answers you!
Share your experience, ask for advice — Chef Patrick and our community are here to help.