Confit de Canard

• 1 force-fed duck, plucked and drawn
• 300 g/11 oz coarse sea salt

Cut the duck into pieces – legs, breasts, wings and neck. Keep the feet, head, heart and neck. Skin the neck and keep the skin to stuff, if you like. Trim off and any excess fat from the duck pieces and reserve them. Clean the gizzard. Put all the duck pieces in a bowl with the gizzard, feet, heart and head and mix well with the coarse salt. Cover with a tea towel and refrigerate for 12 hours.<