Michel Roux Jr's duck confit recipe

Ingredients:
- 8 duck legs
- 500 g (17.6oz) good-quality coarse sea salt
- 1.5 kg (3.3lbs) duck fat
- 6 sage leaves
- 1 sprig of thyme

Directions:
- Liberally sprinkle the salt over the duck legs and refrigerate for 90 minutes.
- Then brush off the salt with a cloth and discard.
- Warm the duck fat in a pan over low heat.
- Add the duck legs and the thyme and sage.
- Bring to a very gentle simmer, cover with greaseproof paper and cook for 2 hours or until tender.
- The slower and longer the cooking time, the better the duck will be.
- Leave to cool in the fat and then refrigerate.
- The confit will keep for several weeks.
- When you want to eat the confit, gently lift the legs out of the fat and place skin-side down in a non-stick pan.
- Cook over medium heat until crispy and golden.
- Turn the legs over and put in preheated oven at 180C to finish warming through for 10-15mins.
- Serve with saute potatoes.