Cheat's Duck Confit

Heat the oil in a large non-stick lidded casserole. In two batches, cook the duck legs on both sides for about 10 minutes until golden brown. Remove and drain on kitchen paper.

Strain off the excess fat, leaving about 30ml (2 tbsp) in the pan.

Peel, halve and finely slice the onions. Crush the garlic. Slice the celery. Cube the carrot.

Add the onions, garlic, celery and carrot to the pan and cook for a few minutes until softened. Add the wine, crumbled stock cube and thyme with 200ml (7 fl oz) water. Return duck to the pan. Cover, reduce heat and simmer for 50–60 minutes.

Sprinkle with the finely chopped parsley to serve.