Duck confit like in the old days

Ingredients

• 1 fat duck (have the legs and breasts raised by your poultryman)
• 3 liters of duck fat
• 1 head of garlic cut in half
• 2 sprigs of thyme
• 2 bay leaves
• 500 g of coarse salt
• 10 g crushed pepper

Preparation

1. Put the coarse salt and pepper in the bottom of a dish. Place the pieces of duck. Add coarse salt again (the meats must be covered with it). Reserve in the refrigerator for 5 hours.

2. Rinse the duck pieces and dry them.

3. Heat the duck fat in a casserole dish over low heat. Add the duck pieces, garlic, thyme and bay leaves.

4. Bring to the boil and simmer for about 3 hours.

5. Remove the confit from the pan, remove the fat and leave to cool flat for 3 to 4 hours in the refrigerator.

6. Put 1 tbsp. tablespoons of duck fat (from cooking) in a pan over medium heat. Place the pieces of confit on the skin side and brown. Then go back. Enjoy.