Confit Duck

• 150 g fine sea salt
• 2 bay leaves
• 5 g picked thyme</

Blend the salt, bay leaves, thyme, parsley, peppercorns and star anise in a spice grinder or small food processor to form a green salt. If all the herbs do not fit, start grinding the mixture using only part of the parsley, then add more as the leaves break down. Process until well combined and a vivid green.

Rub the green salt all over the duck legs and pack in a tub for 8 hours, then