Confit of Duck.

4 duck legs ' the weight of the duck on the bones in fat Rock salt Fresh thyme or rosemary Coarse black pepper 6 squashed garlic cloves Method Season the meat and marinade over night.

Wash the excess salt away in the morning and slowly melt the fat in a braising pan, place the duck legs into the fat with the garlic and fresh herbs and gently simmer - braise for three hours until the meat feels like it would fall off the bone but will not.

Remove the legs and store in an earthenware pot in the solidified fat for up to a month.

When ready to eat, clean off the excess fat and place into a hot roasting oven 250C for 25 minutes until crisp and serve with the above suggestions.

My wedding guests were thrilled with this honest dish and one lady virtually gnawed her bones clean!