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Rock salt and freshly ground black pepper 1. Scatter a large handful of salt in a wide dish with the bay leaves and half of the thyme. Lay the duck legs on top, skin-side up. Sprinkle the duck with another handful of salt and leave in the fridge overnight. 2. The next day, scrape off the excess salt and reserve the thyme and bay leaves. Preheat the oven to 158C/Gas 2. Season the duck legs with black pepper, then put them in a small roasting pan or heavy casserole with the herbs and garlic. Melt 600 g duck or goose fat and pour in enough to cover the duck. Gently heat the pan and bring the fat to simmer. Carefully transfer to the oven and cook for 2-2½ hours until the meat is meltingly tender and falls easily off the bone. Remove from the oven and leave the duck to cool in the fat. 3. Remove the duck legs from the fat and pat dry with kitchen paper. Strip the meat from the bones into a bowl and shred finely, using two forks. Melt the remaining fat and add about 100 ml to moisten the meat. Mix well and check for seasoning. 4. Divide the mixture between sterilised jars, pressing it down to remove any pockets of air. 4. Pick the leaves from the remaining sprigs of thyme. Cover the surface of the rillette with the last of the melted fat and sprinkle over the thyme. Swirl the thyme leaves into the fat, then seal the jars tightly. Store in the fridge and eat within a fortnight. The best to eat with fresh made bread, just slice it and spread it over…
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