Confit duck Ingredients 100g coarse salt 2 tbsp chopped thyme 2 tbsp chopped curly parsley 1 tsp black peppercorns 2 bay leaves, torn into bits 4 duck legs 1litre rendered duck fat, melted Instructions Put salt, herbs, and peppercorns in a food processor and mix until bright green. Rinse duck with cold water, pat dry.