Duck Rillette

Scatter a handful of salt with the bay leaves and half the thyme in a wide dish. Lay the duck legs on top, skin side up. Sprinkle with more salt and leave in the fridge overnight.

Next day, scrape off the excess salt;keep the thyme and bay leaves. Preheat oven to 170u00b0C Season the duck with black pepper, place in a roasting tin with the herbs from the earlier stage.

Melt 600g of the duck fat and pour in to cover the duck. Heat the pan and bring the fat to a simmer. Carefully transfer to the oven and cook for 2-2.5 hours until the meat falls off the bone. Remove and leave to cool.

Remove the duck legs from the fat and pat dry with kitchen paper. Strip the meat from the bone using two forks. Melt the remaining duck fat and add about 100g to moisten the meat. mix well and season if necessary. Divide the mixture between sterilised jars, pressing down to remove air pockets.

Pour the last of the melted fat on top to seal. Pick the leaves from the remaining thyme sprigs and sprinkle over the fat.

Seal the jars tightly and store in the fridge for up to a fortnight.