handful coarse sea salt

4 bay leaves, roughly torn

4 garlic cloves, roughly chopped

handful thyme sprigs, roughly torn

4 ducks legs

80ml white wine

Enough duck fat to cover the legs completely - about 300 - 500gms depending on the size of the legs.


1. Place half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then sprinkle over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight

2. Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine.

3. Cover with the duck fat.

4. Put as lid on the pan and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 - 3 hours, checking occasionally that the liquid is just barely simmering.

5. When cooked the duck should feel incredibly tender, leave to cool.

6. The duck legs are now cooked and can be eaten immediately or in a plastic container or jar with the fat poured over, but leaving the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months.

7. To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp.

8. Serve either shredded as crispy pancake rolls with a plum sauce or perhaps for a ragu.