Confit de canard

In France, you can get very good confit in a tin and all you have to do is grill it. Here in Portugal, these tins are hard to come by when you do find them they can be ridiculously expensive. So I started making my own confit. This is a much lighter, mediterranean version of the traditional recipe from the south-west of France. I usually serve confit with perigourdin potatoes.

Ingredients

• duck thighs (1 per person)
• salt
• olive oil
  

1. Season the duck thighs with salt and let them stand for 20 minutes.
2. Pat dry the duck with a paper towel, place the thighs in a medium-sized pan (preferably a cast-iron casserole)
   
3. Cover with olive oil and simmer in very low heat for around 2 hours (this can be done in advance then kept refrigerated for a few days)
4. Around fifteen minutes before serving, grill the duck thighs till the skin turns crispy.
   

Voilà!