Duck confit

Ingredients

• 2Kg Duck Maryland's
• rock salt
• 3 star anise
• 3 cinnamon sticks
• 1 oranges
• duck fat or vegetable oil

Cover the bottom of a baking tray with rock salt, dry the duck legs and put in a single layer in the tray. Cover the duck legs with salt then add another layer of duck legs. Cover with salt. Let the legs cure for 6-8 hours.

After 6-8hrs take the legs out of the salt, rinse them and dry them and put them in a clean deep baking tray. Slice the orange, add the the tray along with cinnamon and star anise. Add enough duck fat to cover the duck legs or if you don't have any duck fat use vegetable oil instead. cover with foil and put in oven at mark 5.5/ 180deg C for 2.5 hours. Remove the tray from the oven. loosen the al foil and let the duck stand until cool.