Name: Confit Fowl
Ingredients: 2 bay leaves, dried or nicked from your neighbour’s garden (optional); 250 ml cheap olive oil (or 250 g duck fat); Leaves from three thyme stalks (optional); 4 duck legs; 2 star anise (optional); 1 cinnamon stick (optional); 1 tsp ground black pepper; 100 g Salt

Preparation info

Difficulty
Complex

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

Varities in texture and flavour are key to keeping your sandwich game strong. It’s not the first time we’ve said that you can treat the same ingredient in two different ways and get two different results.

Imagine yesterday you took the legs off your duck and then roasted the rest of it. You could now, peel the skin from the legs and put it to one side to turn into scratchings when, and if, you can be arsed.

Confit means cooking something very slowly, in a bath of fat. And th