Confit of duck with thumb print potatoes

Trim the duck legs of excess fat and rub with the coarse salt and the chopped herbs. Place the legs on a tray over an absorbent towel, cover with clingfilm and refrigerate overnight.

In a tall pot, melt the fat on a very low heat and strain. Place the duck in the fat and cook very gently with a lid for 2 hours in a pre-heated (90ºC) oven. The duck must be completely submerged. After 2 hours remove the pot from the oven and allow the duck to cool down in the fat.

Place the duck legs in a bowl or preserving jar; pour the fat on top to seal the duck legs from the air. The duck legs are now preserved and can be kept in the fridge for 2 weeks or in the freezer for 3 months.

When ready to cook, very carefully scrape the fat (reserve for potatoes) off the duck, baste with warmed honey and roast at 200ºC until the skin is really crispy.

Melt the duck fat in a pan and add your potatoes and garlic. (Be careful as the fat will start to spit.) Turn the potatoes to roast on all sides. Near the end of cooking add the Provençal Rub with some fresh sprigs of thyme. Season with salt and pepper.

Serves 4

Wine suggestions

Newton Johnson Pinot Noir - Pinot Noir is the most versatile food wine to come from any vineyard. Supple-textured and sensuous, it shows cherry, plum and raspberry fruit and fine tannins to perfectly match the succulent slightly crispy duck and herbs. A juicy exercise in tactile palate pleasures.

Confit of duck with thumb print potatoes

Ingredients