It was very easy, and the results are magnificent. A kilner jar or two of confit duck legs in the cupboard means that you’re never more than a few minutes away from a quick but delicious meal.

This is a dish that needs a little patience. There’s rendering to be done, andd the legs need quite a long time in the oven if the meat is going to get really tender. Your patience will be rewarded.

Of course, the French have been doing this for centuries, and they know a thing or two about food. An absolute classic and a great addition to any cook’s repertoire.

I’m planning on confiting some pork belly next…