Confit Organic Duck Leg

In the days before everyone had a fridge in their kitchen, meats were preserved and stored in a cool larder to be eaten throughout the winter. Along with salting, curing and smoking, confit was a popular means of preservation. It involved slowly braising meat in fat and then storing it, submerged in the same fat to create an air-tight seal that kept out bacteria. This recipe takes inspiration from the concept of confit to deliver a dish that's full of flavour and succulently tender.