Duck confit

Duck confit Method 1. Lay the duck legs on a tray and sprinkle with sea salt, chopped bay leaves and thyme leaves.

Cut 2 garlic heads in half and arrange around the duck legs. Cover with food wrap and leave to marinade for 24 hours in the fridge.

Preheat the oven to 140C/gas ½. Wash off the herbs and pat dry. Lay the duck in a deep, heavy based saucepan.

Add the onion and carrot and top with the remaining halves of garlic.

Melt the duck fat and pour over the legs. Cover with a lid and cook for 3 hours, making sure that the fat does not boil.

Remove the legs from the pan and place in a clean bowl. Leave to cool.

Strain the fat through a fine sieve and pour over the duck legs. Refrigerate for 2 days (they will keep like this for a long time if well covered with the fat). To serve, remove from the fat.

When you are ready to serve the duck legs, preheat the oven to 200C/gas 6. Heat a frying pan and lay the duck legs in, skin side up. Cook for 2 minutes, before turning over. Transfer to a hot oven and cook for 10 minutes, until hot all the way through and crisp.

Drain the legs on absorbent paper.

. Meanwhile, make the Madeira sauce. Melt the butter in a frying pan and cook the shallots until softened but not coloured.

. Add the Madeira and white wine and reduce by two-thirds. Pour in the thickened veal stock and bring to the boil; simmer for 5 minutes.

. Stir in the butter.

. Present the duck skin side up, served with chunky chips and runner beans.