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Confit de Canard

Two boned whole ducks in the pan with salt and pepper.

Tesco has a special on duck legs: four legs for £3!

The recipe for Confit de Canard is simple. Here is a brief outline:

Rub the flesh and skin of each leg with a dry marinade of salt, herbs and spices. Leave covered in a cool place for 24-48 hours.

Sear the duck in a hot oven until nicely brown, then pack it in a casserole. Bake in its own fat, long and slow. The confit, cooled in the fat, can be kept for several days, or used immediately.

To serve, remove the meat from the fat, and brown briefly in a hot oven. The skin will be crisp and brown; the flesh tender, rich and succulent.