Confit of duck – basic recipe

‘Confit’ (kon-fi) – a French term – is one of the oldest ways of preserving food. It is a method by which food (often duck or goose legs) is cooked and immersed in fat. This is my less fatty version that I make any time I see duck legs on offer. I buy them, cook them and freeze them to preserve them ready to use at a moment’s notice. I love the idea of having slow food fast!