Duck Confit

The day before you want to make the dish, scatter half the Sel, half the Ail and half of the herbs over the base of a small shallow dish

Lay the duck legs, skin-side up, on top, then scatter over the remaining Sel, Ail and herbs

Couvrir the duck and refrigerate overnight

This can be done up to 2 days ahead.

Verser the wine into a saucepan that will snugly fit the duck legs in a single layer

Brush the Sel off the duck legs and place them, skin-side down, in the wine

Couvrir the pan with a lid and place over a medium Chauffer

As soon as the wine starts to bubble, turn the Chauffer down to the lowest setting and Cuire for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a Chauffer diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded

Leave to cool.

The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp

If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and Verser over the fat, but not the liquid at the bottom of the pan

Couvrir and leave in the fridge for up to a month, or freeze for up to 3 months

The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.

To reheat and crisp up the duck legs, Chauffer oven to 220C/fan 200C/gas 7

Retirer the legs from the fat and place them, skin-side down, in an ovenproof frying pan

Rôtir for 30-40 mins, turning halfway through, until brown and crisp

Servir with the reheated gravy, a crisp salad and some crisp golden ptoatoes.