Duck Confit

In a bowl, combine the flaky sea salt, sugar, cracked peppercorns, juniper berries, thyme, rosemary, bay leaves and crushed garlic. Rub the mixture thoroughly and evenly over every surface of the duck legs.

Arrange the cured legs in a single layer in a non-reactive dish, cover tightly with cling film, and refrigerate for 18–24 hours.

Preheat the oven to 120°C (100°C fan). Brush the cure off the duck legs and pat each one completely dry with kitchen paper — any residual moisture will stop the fat from staying clear and will spoil the final crisp.

Gently melt the duck fat in a deep, heavy ovenproof pot over low heat until fully liquid, about 15 minutes. Submerge the duck legs entirely in the warm fat, making sure each leg is covered by at least 2cm of fat. Place the pot, uncovered, in the oven.

Confit the duck legs in the oven for 2 hours 30 minutes to 3 hours, until the meat is completely tender — a skewer inserted into the thickest part of the thigh should meet no resistance. Use a meat thermometer to confirm the internal temperature has reached 88–90°C, the point at which the collagen has fully broken down into gelatin.

Remove the pot from the oven and let the legs cool in the fat to room temperature. Transfer the legs and fat together to a clean container, keeping the legs fully submerged. Cover and refrigerate for at least 24 hours, or up to a month — the flavour deepens significantly with time.

When ready to serve, lift the duck legs out of the fat, scraping off any excess. Place them skin-side down in a cold, dry, heavy ovenproof skillet. Set over medium heat and let the fat slowly render and the skin crisp without moving the legs, about 10–12 minutes, until deep golden and crackling when pressed.

Transfer the pan to an oven preheated to 200°C (180°C fan) and roast for 10 minutes to heat the meat through. Check with a meat thermometer that the thickest part has reached at least 74°C before serving.