Duck Confit

Ingredients for Duck Confit :

	1 After cutting the ducks' thighs, rub them with salt (see cutting raw duck).
	2 Macerate them for 24 hours in the fridge...
	3 ...in a container covered with plastic film.
	4 Meanwhile, cut or chop all the fat from the duck.
	5 Melt the fat in a skillet...
	6 ...over very low heat.
	7 The fat pieces melt gradually.
	8 The fat has completely melted.
	9 Filter through a chinois or fine sieve.
	10 Press with the back of a ladle the rest of the meat, in order to extract the last of the fat.
	11 Here's the fat you should get in the end. Keep this in the fridge until you cook the confits.
	12 The next day, the confits are macerated and the fat solidified. Melt the fat over low heat.
	13 Remove the confits from the salt and rinse under running water.
	14 Pat dry with paper towels.
	15 Dip the thighs in the melted fat at 70°C and cook for 2 hours. The cooking is long but over low heat. It is recommended to use a thermometer.
	16 Prick the flesh with a fork. It should get in easily. Transfer to a clay pot.
	17 Pour the fat onto the confits, through a chinois or fine sieve. Keep refrigerated.
	18 When cooking them, put the thighs in a non-stick pan, skin-side down.
	19 Cook over medium heat, with the lid on.
	20 Half-way through, tip the pan (holding the thighs) to discard as much fat as possible.
	21 Flip the thighs when golden.
	22 When the confits are warm and golden they are ready.
	23 Serve with a baked potato and a knob of salted butter or a spoonful of crème fraîche.