Confit of Duck Legs

1 Sprig Fresh Thyme Leaves
4 Duck Legs
1 lb. Goose Fat
1 fresh bouquet garni (bay leaf, few parsley stems, sprig fresh thyme, and a small stalk celery tied together)
8 oz. Curly Endive (separated into leaves)
Classic Vinaigrette Fries (to serve)
Sea Salt and Freshly Ground Black Pepper

1. Press the leaves of fresh thyme onto the duck legs and sprinkle with sea salt. Leave at room temperature for 1 hour to draw out some moisture. In the meantime, preheat the oven to 325°.

2. Put the duck legs and goose fat in a pan and heat gently until just on the point of boiling. Transfer to a shallow casserole and add the bouquet garni. Cover and place in the oven. Slow roast for about 1^/2 hours until you can loosen the leg bone fairly easily. This indicates the meat is nicely tender.

3. Drain the legs and dab with paper towel. Strain the fat and keep for sautéing potatoes and other uses - it is delicious. Heat a dry heavy-based frying pan and, when hot, cook the legs skin-side down for a few minutes to crisp the skin. Take care not to overcook.

4. Dress the curly endive with a little vinaigrette and place in the center of four plates. Arrange the fries around the edge, then place the crispy duck legs on top of the leaves.


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