Duck Confit

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish.
2. 2Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
3. 3Add the winePour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and put the them, skin-side down, in the wine.
4. 4Cover the pan with a lid and place the over a medium heat.
5. 5As soon as the wine starts to bubble, turn the heat down to the lowest setting and leave to cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded.
6. 6RestLeave to cool.
7. 7The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp.
8. 8If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan.
9. 9Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
10. 10To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and lay the them, skin-side down, in an ovenproof frying pan.
11. 11ServeRoast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.