Confit duck leg

Confit duck leg—has always been a personal weakness since the first time I tasted that moist, slightly salty duck meat, enhanced with the flavours of juniper, thyme, black pepper, dried orange zest and salt. Once rubbed with the dry ingredients, leave the duck to rest overnight. Rinse under cold, running water, then cook at 70-75°C/158-167°F for 12 hours. Unlike traditional confit, no extra duck fat is needed. Crisp the skin in a hot oven or under the grill, or add the confit to cassoulet.