Confit Chicken Leg

• 100 g salt
• 1 bay leaf
• 2.5 g picked thyme

Blend the salt, bay leaf, thyme, parsley, black pepper and star anise in a food processor to form a green salt. Rub the chicken legs in the salt and allow to cure for 5 hours, then wash the cure off and pat dry.

Place the chicken legs in a deep pot and cover with duck fat (or vegetable oil). Ensure the legs are submerged and top with a parchment cartouche.

Heat the pot gently on