Duck fat is my new butter.

Duck confit:
Duck legs (anything more than 6 is worth the effort)
2 sprigs of thyme, stem removed.
3-6 cloves of garlic, minced.
salt flakes and pepper
A can of duck fat, or more

Combine thyme, garlic, salt and pepper into a mix and rub onto the legs. Roughly 1 teasoon of salt for every 2 legs. The salt acts like a preservative and draws moisture out but you don’t want to eat salty legs after. Place in fridge for at least 12 hours.

Remove excess mix from legs with paper towel and pat dry. Melt the duck fat in a small, heavy based pot and place duck inside. Traditionally an casserole dish is used but as long as the fat covered the duck completely and you cook it at a low temperature(around 100 deg Celcius). It’s basically duck simmered in it’s own fat. Cook for 1-1.5 hours. The meat should be very tender and almost fall off bone. Cook without lid to ensure the moisture evaporates.

Let it cool. Place duck into a dry bowl (glass or cermic or stainless steel pot works best) and pour in the duck fat to cover the meat by at least 1-2 cm. Place in the fridge. I read that the duck can be preserved like this for at least a month. When you want to use it, gently heat the bowl to the fat melts and pull the leg you want. I think if you are making a batch and want to preserve it for a while, then a cooking stainless steel pot is better as you can re-heat easily.

Reserve the fat for the next round. Or I can eat it.
The salad has roasted potatoes, salad leaf mix, baby carrots (sauted in butter), parsley, chives, yogurt and balsamic vinegar.