4 Duck legs (thighs and drumsticks)
1 Tablespoon Salt
Several turnings of the pepper mill
3 Sprigs of Thyme
3 Bay Leaves
1 kg of Duck Fat (or Lard)

Rub the duck legs with the salt and pepper, the thyme and bay leaves and leave in a cool place for about 12 hours.

Set the oven to 150 C, 300 F, Gas 2.

After this time wipe the legs down with kitchen paper.
Fry them in a little of the fat until browned and crisp.
Put them into a small roasting tin or casserole.
Melt the duck fat and pour over the legs.
They should be just covered.
(If necessary you can top up with a little water or wine)

Cover the casserole with its lid or the tin with tinfoil and cook in the preheated oven
For two hours.The meat should be extremely tender.

(You can conserve the duck in its fat in the fridge for several months.)

To serve the confit soften the fat to take out the legs and then fry in some of the duck fat until the skin is crisp and the meat hot.

The same duck fat can be used several times to make a confit.