AT A GLANCE
|01||Combine salt, shallot, garlic and thyme in a bowl.|
|02||Place duck in a single layer in a non-reactive dish, scatter salt mixture over and rub well all over duck. Cover with plastic wrap and refrigerate for at least 12 hours.|
|03||Brush excess salt mixture from duck, pat dry with absorbent paper and place in a single layer in a deep roasting pan.|
|04||Preheat oven to 100C. Warm duck fat in a saucepan over low heat until just melted, then pour over duck legs until completely submerged. Bake until very tender and just beginning to fall from the bone (1-1½ hours).|
|05||Scatter a little salt in the base of an earthenware casserole. Remove duck from fat, place in a single layer in casserole and strain over duck fat to cover completely by at least 2cm. Cover and refrigerate until required.|
Note You'll need to begin this recipe a day ahead.