Duck Confit

Steps

1. 1
   Rub the duck legs all over with 40 g of the salt, the garlic, thyme, bay and crushed pepper, lay them in a dish, cover and refrigerate for 12–24 hours.
2. 2
   Brush the cure off the legs, setting the garlic and thyme aside, rinse briefly and pat completely dry.
3. 3
   Heat the oven to 140°C. Lay the legs snugly in a casserole, melt the duck fat and pour it over to cover them completely, then add the reserved garlic and thyme.
4. 4
   Cook uncovered for 2 hours 30 minutes to 3 hours, until a skewer slides into the meat with no resistance. The fat should barely tremble, never bubble.
5. 5
   Lift out the legs. Covered in their strained fat in the fridge, they keep for several weeks.
6. 6
   For the potatoes, heat 4 tbsp of the duck fat in a large frying pan and fry the slices over medium heat for 20–25 minutes, turning now and then, until golden and tender, then season with the remaining salt.
7. 7
   Meanwhile set the legs skin-side down in a dry ovenproof frying pan over medium heat for 5 minutes, then roast at 220°C for 10–15 minutes, until the skin is deep golden and crisp.
8. 8
   Toss the potatoes with the parsley and serve with the duck legs.