CONFIT OF DUCK or RABBIT
2 duck legs (with thigh bone removed if possible), or rabbit legs 150g fine sea salt, or as needed, 1 half onion, cut in two pieces, 1 carrot, peeled and halved, 3 garlic cloves, peeled and lightly crushed, 1 sprig thyme, 2 bay leaves 300g duck or goose fat.
Oven: 150C/Gas 2. 200C/ Gas 6.
Serves: 2
Source: Novelli
METHOD
Trim all excess skin and fat from the thighs to shape the legs. Put the legs in a shallow dish and sprinkle with the salt to cover the meat. Cover and refrigerate for at least 3 hours. Preheat oven. Remove legs from salt, rinse and pat dry. Warm the duck or goose fat in a small pan. Add the legs and the rest of the ingredients. Place the pan in the oven and let cook. 11/2 hrs for dick 21/2 hrs for rabbit. Once the meat is tender and falling from the bone, remove the legs to a small container and cover with the remaining fat. They will keep in the fridge for up to a week or freezer until required. To serve, remove from fat, and cook in a hot oven to heat the meat through and crisp the outer skin. 15-20 mins.