Confit of Duck Leg

Ingredients:

• Duck fat                     
• Duckling no.19                                 2 legs thigh bone loosened
• Garlic                                               slices
• Orange                                             zest
• Sea salt                                            to coat
• Thyme                                              2 sprigs

Method:

1. Remove duck legs from carcase.Loosen bottom of thigh bone.Roast carcase and use rendered fat for confit.Make duck stock for sauce using carcase.
2. Salt,thyme,bay leaves,cracked pepper and orange zest each leg overnight.Heat fat to 100 °C.
3. Wash off leg and place in a deep bain marie on a wire rack and cover with hot duck fat.
4. Cook in oven at 120°C for min of 2 1/2 hr until the meat is just falling off the bone.