To my mind, this is one of the most enjoyable ways to prepare, cook and eat duck and it’s also an ideal dish to have with friends as it can be prepared during the week in advance and just baked on the night.

Ingredients

• 4 duck leg and thigh portions
• 6 Tbsp flaky salt
• 2 bay leaves, crushed
• 6 juniper berries, crushed
• 1 tsp cracked black pepper
• 1 cinnamon stick, crushed
• 1 star anise, crushed
• 500g duck fat

Orange and Cranberry Jus

• 2 cups chicken stock
• 1 bay leaf
• grated rind 2 oranges
• 1/4 cup cranberry jelly
• 1 cup fresh or dried cranberries, optional

Method

Confit of Duck

1. Mix together the salt, bay leaves, juniper berries, cinnamon and star anise. Sprinkle half the salt over the base of a large non-metallic dish and sit the duck portions in on top. Sprinkle the remaining salt mixture over the duck.
2. Cover with plastic wrap and refrigerate for 24 hours. Turn the duck legs over and return to the fridge for a further 24 hours. In all the ducks should be in the salt marinade for 2 days. Remove the duck from the salt, wash very well and dry on absorbent paper.
3. Preheat the oven to 130°C.
4. Melt the duck fat in a flame-proof casserole or similar dish and sit the duck legs into the fat. The fat must cover the legs completely. Bring to a gentle simmer.
5. Transfer to the preheated oven for 1 1/2 hours. The meat will shrink from the bone. Carefully remove the duck from the fat and strain well, making sure you separate the fat and cooking juices that will be at the base of the casserole. Set the juice aside.
6. Pour a little fat into the base of a container just to cover and then sit the duck legs on top. Cover with the fat. Cover and refrigerate until required.
7. To Serve: Remove the ducks from the fat and wipe away excess fat. Place skin side down on a baking tray. Cook at 200°C for 25 minutes until the duck is crispy and golden. Serve with Duck Fat Roasted Potatoes along with the Orange and Cranberry Jus and summer veg.

Orange and cranberry jus

1. In a large saucepan put the chicken stock with the orange rind, bay leaf and cranberry jelly and simmer until reduced to 1 cup. Add in the cranberries and allow to cool.

Cooks Tips

Do not use iodised or free flowing salt here, it’s fine nature will mean you have more than required. I suggest you cook the duck within 1 week of placing it completely under a fat layer and refrigerating.