Confit duck recipe | olivemagazine

Ingredients

• 4 duck legs
• 200g coarse sea salt
• 1 bunch rosemary
• 1 lemon cut into wedges
• 1 bulb garlic cloves separated
• (vegetable oil can be used instead) duck fat
• 2 ripe tomatoes seeded and diced
• ¼ red onion finely diced
• 1 bunch parsley chopped
• 2 tbsp olive oil
• ½ lemon juiced