Confit

Confit means cooking food slowly while it's fully covered in fat. For duck legs, rub them with salt, thyme and garlic and leave them overnight. Rinse and dry them, then cover them with duck fat in a small pot and cook at 120°C for two and a half to three hours, until the meat pulls from the bone. Stored under the fat in the fridge, they keep for weeks. To serve, crisp them skin-side down in a dry pan. Garlic cloves and cherry tomatoes confit in olive oil at the same temperature in about an hour.