Confit Duck

Ingredients

• 2 legs of duck
• 2 pinches of kosher salt
• 2 cloves of garlic

Method

1. Cover the legs with the salt.
2. Crush a clove of garlic in a garlic crusher and rub on the meat side of each leg.
3. Place in a vacuum bag and seal.
4. Cook sous-vide for 36 hours at 68 degrees Celsius.
5. Chill in a refridgerator overnight.
6. When you want to use the legs, pre-heat a grill on high.
7. Use a finger to remove the conjealed fat on each leg before grilling the skin of the duck leg until browned and starting to crisp up.

Serves 2 - perfect for confit duck in a cassoulet.