Duck leg confit
- 30 ml (2 tbsp) coarse salt
- 2 ml (1/2 tsp) black peppercorns, cracked (mignonette)
- 1 bay leaf, crumbled
- 4 duck legs
- 800 ml (3 1/4 cups) duck fat
- Place the salt, pepper and bay leaf in a small bowl. Stir.
- In a gratin dish, place 2 duck legs, meaty sides up.
- Sprinkle with half the spice and herb mix.
- Repeat the operation with the 2 other duck legs.
- Flip the last legs to place the meaty sides against each other.
- Cover and refrigerate for about 12 hours.
- In a 3 L (12 cup) cooking pot, melt the duck fat over medium heat.
- Meanwhile, rinse the duck legs in cold water. Pat them dry with paper towels.
- Add the duck legs to the melted fat.
- As soon as it starts boiling, adjust the heat so that the fat barely simmers.
- Cook the duck legs in the fat for about 2 1/2 hours, or until the inside temperature, taken between the top of the leg and the drumstick, indicates 85°C (180°F).
- Preheat the oven to broil.
- Place the duck legs on a baking sheet and cook on the top rack of the oven, skin side up.
- Grill until the skin is crusty.
- Serve with baby greens flavoured with raspberry vinegar.