Duck Confit

In a small bowl, mix the salt, cracked pepper, and crushed juniper berries. Lay the duck legs skin-side down in a baking dish. Scatter thyme sprigs, crushed bay leaves, and sliced garlic over the flesh side. Rub the salt mixture firmly into both sides, concentrating on the thicker parts of the thigh. Cover tightly with cling film, pressing it against the skin to exclude air. Refrigerate for 12–18 hours. Do not exceed 24 hours or the cure will draw too much moisture and the final texture will be grainy rather than silky.

Remove the legs from the brine and rinse each one thoroughly under cold running water, washing away all the salt, garlic, and herb debris. Pat each leg bone-dry with kitchen paper — use multiple pieces and press firmly. Any surface moisture will cause the duck fat to splatter dangerously when you submerge the legs, and will also prevent the skin from rendering properly. The legs can rest uncovered in the refrigerator for up to 2 hours at this stage if needed.

Melt the duck fat in a deep ovenproof casserole or heavy pot over low heat. Bring the fat to 90°C — use a thermometer; this temperature is non-negotiable. Gently submerge the dried duck legs, ensuring they are completely covered by fat. If the fat does not cover the legs, add more. Transfer to an oven preheated to 90°C (fan-assisted 80°C) and cook for 3 to 4 hours. The fat should barely quiver — no bubbles, no spattering. The legs are done when a thin metal skewer slides into the thigh with zero resistance and the flesh is pulling away from the bone by 5mm.

Remove the legs from the fat and let them drain on a wire rack for 5 minutes. Heat a heavy cast-iron or carbon-steel pan over medium-high heat until smoking. Place the legs skin-side down in the dry pan — no oil, the legs carry their own fat — and press them flat with a spatula or heavy pan. Sear for 4–6 minutes without moving until the skin is deep copper-brown, crisp, and blistered. Flip once and warm the flesh side for 1 minute only. Serve within minutes — the skin softens rapidly.