Duck confit

Pluck, gut and clean the duck. Otherwise, you can only use duck legs by adding duck fat.

Cut the fins, legs and neck (you can use them to make rillettes).

Cut the duck along its entire length to remove the meat from the carcass. Remove and reserve the fat at the back, then cut the duck into 4 pieces.

Prepare a mixture of salt, pepper, spices and crushed herbs, then rub the duck pieces with it.

Wrap the pieces in plastic wrap and let sit overnight.

Melt the duck fat with a little water in a saucepan.

Remove the cling film, wipe the salt off the pieces, then drop them into the melted fat.

Cook the confit over low, steady heat for 30 to 60 minutes, until a match easily penetrates the flesh without any pink liquid escaping.

Without waiting, place the pieces by squeezing them into the terrines Le Parfait Great or Le Parfait Family Wiss, then cover them with fat up to 2 cm from the edge.

Close the terrines and immediately proceed to the heat treatment for 2 hours at 100°C.