A timeless favorite snack that graces many a soirée in France.

Confit is essentially a genius way to preserve meat for the long haul and when it comes to duck confit, Gascony takes the crown. They have mastered an ancient technique that involves salting meat—usually duck, goose, or pork—and then taking a luxurious dip in its own fat.

Let’s focus on the marvellous world of duck leg confit, or as the French elegantly put it, "cuisses de canards confites." But don't let the fancy name throw you off. This classic dish is all about embracing simplicity.

There are a couple of things that might want to contemplate before conquering this dish. First off, you need to set aside some time. We're talking a minimum of 24 hours for the meat to marinate and soak up all that goodness. Second, brace yourself for the duck fat requirement—it's a generous 1 liter or 4 cups for 3 to 4 duck legs. But here's the silver lining: with some planning, you've got this covered. And guess what awaits you at the end of this kitchen commitment? A delicious confit that can chill in your fridge for a full week, just waiting to be reheated and wowing your favourite people in a mere 10 minutes.

INGREDIENTS

Serves up to 4

Cooking time: At least 2-2.5 hours

• 1 liter (4 cups) of duck or goose fat

• 3 to 4 duck legs

• Somewhere between 50 to 100 g of rock salt (you do you)

• 1 tsp of juniper berries

• 1 tsp of dried thyme

• 1 tsp of black peppercorns

• 6 bay leaves

• 3 to 4 garlic cloves

Method

1. Grab your trusty mortar and pestle, then toss in the rock salt. Give it a good smash to create a chunky texture. Next up, add in the peppercorns and juniper berries, and crush vigorously. Finish it off with a sprinkle of dried thyme and bay leaves. Keep grinding until you've got a beautifully blended mix.

2. Coat the duck legs generously with the herb-salt blend on both sides. Once they're nicely seasoned, wrap each leg in plastic wrap. Now, pop them in the fridge and let them marinate for at least a day.

3. Grab a pot that can comfortably fit the duck legs flat. Over low heat, toss in the duck or goose fat and let it melt into liquid gold. Keep an eye on the temperature using your thermometer—aiming for around 90 degrees Celsius (200°F). Add in 2 bay leaves, 2 sprigs of thyme, and 3 or 4 garlic cloves.

4. Lay the duck legs down gently in the pot, making sure they're swimming in that fat. Cover them up with a makeshift parchment lid topped with a smaller pot's lid to ensure they remain submerged in the liquid.

5. It takes roughly 2 and a half hours for the meat to start getting loose. But if you're in the mood for some melt-in-your-mouth goodness, give it 3 to 3 and a half hours. Just keep in mind that the size of your duck legs will play a role in how long you should cook them for the desired results.

6. When done, place the cooked duck legs on a plate or tray to let the excess fat drain. Put them under a broiler or into a frying pan for 5 minutes to crisp up the skin.

7. Now it’s time to serve up this flavor explosion. Mix up some fresh greens and drizzle on a zesty French dressing. That tangy vinegar cuts right through the richness of the confit. But remember, this is your show. There's no wrong way to enjoy this classic dish.