Confit Duck Legs

This has to be one of my top 5 tastiest meals ever, its easy and simple but needs a little pre-thought. I can't claim this was my recipe either thanks Raymond Blanc.

Put legs skin side down and sprinkle salt, pepper, thyme and bay leaf on the flesh. Cover and put in fridge overnight.
Cover in goose or duck fat warmed to 80c (not bubbling) and cook for 3 hours at 90-100 degrees C, remove and crisp skin in pan until brown.

Absolutely delicious, pink, tender and melt in the mouth! try it