Instruction

• The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish
• Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs
• Cover the duck and refrigerate overnight
• This can be done up to 2 days ahead
• Pour the wine into a saucepan that will snugly fit the duck legs in a single layer
• Brush the salt off the duck legs and place them, skin-side down, in the wine
• Cover the pan with a lid and place over a medium heat
• As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering
• (If you own a heat diffuser, it would be good to use it here
• ) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded
• Leave to cool
• The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp
• If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan
• Cover and leave in the fridge for up to a month, or freeze for up to 3 months
• The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed
• To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7
• Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan
• Roast for 30-40 mins, turning halfway through, until brown and crisp
• Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes