Ingredients
- Sea Salt (1 handful)
- Bay Leaves (4)
- Garlic (4 cloves)
- Thyme (1 handful)
- Duck Legs (4)
- White Wine (100 ml)
Instructions
Steps
- Begin the day before cooking by layering half of the sea salt, half of the garlic, and half of the thyme in a shallow dish.
- Place the duck legs skin-side up on the herb mixture, then top with the remaining salt, garlic, and thyme. Cover and refrigerate overnight, or up to 2 days.
- The next day, pour white wine into a saucepan that fits the duck legs snugly in a single layer. Remove excess salt from the duck legs and place them skin-side down in the wine.
- Cover the pan and heat over medium until the wine begins to simmer, then reduce the heat to the lowest setting. Cook for 2 hours, ensuring the liquid remains just below a simmer.
- After 2 hours, the duck should be submerged in its fat and very tender. Allow it to cool.
- If serving right away, the duck can be eaten immediately. For a crispy finish, pack the duck legs in a container, cover with fat, and refrigerate for up to a month or freeze for up to 3 months.
- To reheat and crisp the duck legs, preheat the oven to 220°C (fan 200°C/gas 7). Remove the legs from the fat and place them skin-side down in an ovenproof pan.
- Roast for 30-40 minutes, turning halfway, until the skin is golden and crispy. Serve with gravy, a fresh salad, and crispy golden potatoes.