Confit de canard recipe

Ingredients

1 whole duck, plucked and drawn

300g coarse sea salt

Cut the duck into pieces – legs, breasts, wings and neck. Keep the feet, head, heart and neck. Skin the neck and keep the skin. Trim off any excess fat from the duck pieces and reserve it. Clean the gizzard. Put all the duck pieces in a bowl with the gizzard, feet, heart and head and mix well with the coarse salt. Cover with a tea towel and then refrigerate for 12 hours.

Cut the reserved fat and skin into very small pieces. Put 50ml of water in a saucepan, bring to the boil, then add the fat and cook very slowly for one and a half hours. Strain the liquid fat through a sieve and keep in a cool place.

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