Duck Confit

Begin a day before serving by preparing your duck legs. Spread half of the sea salt, garlic cloves, and bay leaves mixed with thyme evenly on the base of a small shallow dish. Lay the duck legs skin-side up over this aromatic bed, then sprinkle the remaining salt, garlic, and herbs on top. Cover the dish tightly and place it in the refrigerator to cure overnight, or for up to two days for enhanced flavor. When you're ready to cook, pour the white wine into a saucepan that snugly fits the duck legs in a single layer. Gently brush off the salt mixture from the duck legs and carefully place them skin-side down into the wine. Cover the pan with a lid and bring to a gentle bubble over medium heat. Immediately reduce the heat to its lowest setting to maintain a barely simmering liquid. Let the duck legs cook slowly for two hours, checking occasionally to ensure the wine simmers just lightly – using a heat diffuser here can be very beneficial. After two hours, the duck legs should be tender, and the pan will be filled with rendered fat in which the legs are partially submerged. Allow the meat to cool in this luxurious fat. At this stage, you can serve the duck immediately, or for better storage, pack the legs tightly into a container, pour over the fat but leave the wine liquid behind, then refrigerate for up to a month or freeze for up to three months. To serve, preheat your oven to 220°C (fan 200°C, gas mark 7). Remove the duck legs from the fat carefully, placing them skin-side down in an ovenproof frying pan. Roast them for 30 to 40 minutes, turning halfway through, until the skin is delightfully golden and crisp. Reheat the reserved wine liquid to create a flavorful gravy. Serve the crisped duck legs with the luscious gravy, alongside a crisp green salad and crunchy golden potatoes for a truly memorable meal. For an extra tip, make sure to pat the duck skin dry before roasting to achieve maximum crispiness.