Duck Leg Confit

For the duck

• 1 duck leg
• 12 g sea salt
• 2 tsp freshly

Step 1: Scatter the duck leg with the salt, black pepper and picked thyme leaves. Cover and place in the fridge overnight. The next day, rinse the duck under cool- running water and pat dry with kitchen paper. Preheat a water bath to 75°C. Seal the duck along with the duck fat in a sous