Duck confit is a regional recipe of France; confit means to cook in its own fat. In this recipe, the leg may be served as the main course or in a Cassoulet. The wings and the neck are perfect for perfuming soups or in salads.

In a medium size bowl, mix the dried thyme, rosemary, black peppercorns and rock salt together. Spread evenly over duck legs, wings and neck. Place in a glass, plastic or china dish. Store in refrigerator for a minimum of 6 hours, allowing the meat to cure in the salt.

After 6 hours, wash each piece of meat under cold running water. Dry with a clean rag. Put the duck legs in a large pan then cover with the duck fat. Cook at a very low temperature (suggested 80°C / 175°F) until tender, 1 hour 15 minutes to 1-½ hours. Check if the duck is cooked. The meat should be tender. Cover the legs in the cooking fat and store in the refrigerator.

Keep the fat boiling very slowly allowing few bubbles to form at a time. Make sure that ingredients are always totally covered by the fat and skim from time to time to remove impurities.