Honey-roast confit of duck

• thyme sprigs↗3

  leaves roughly chopped

• rosemary↗2-3

  sprigs, leaves roughly chopped

• fat garlic cloves↗2

  lightly bashed

• black peppercorns↗½ tsp
• duck leg↗4

  (about 800g)

• duck fat↗750g g
• bay leaves↗2
• sunflower oil↗

  for covering the duck, if needed

• clear honey↗4 tbsp

Step-by-step instructions

1. 1

   Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp flaky sea salt. Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining salt and massage well into the duck. Cover with cling film and chill for 24 hrs.

2. 2

   Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt mixture with kitchen paper, then set aside.

3. 3

   Melt the duck fat in a flameproof casserole dish until just bubbling. Add the bay leaves and duck legs, and bring to a gentle simmer. The legs should be completely covered, so top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.

4. 4

   To check whether the duck is cooked, insert a skewer into the thickest part of a leg – it should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to 2 weeks. While the duck cools, make the Puy lentils & pancetta (see Goes well with, right).

5. 5

   Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the fat and place, skin-side up, in a shallow roasting tin.

6. 6

   Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin is browned and sticky. Serve with the Puy lentils & pancetta.