How to cook confit duck legs - in pictures

1. In a large bowl, throw in the salt and all the aromatics (the juniper berries, thyme, garlic, rosemary and peppercorns). Toss the duck legs in the mixture, really pushing the salt into them. Take a few of the stems that haven't stuck to the duck, some berries, some peppercorns and excess salt in the bowl, and scatter it into the bottom of a lidded container large enough to take all the duck legs. Put the first three duck legs in the bottom, skin-side up. Scatter over more of the bits and bobs left in the bottom of the bowl on to the duck legs, before placing on the next three duck legs on top. Tip any bits left in the bowl over the top. Put on a lid and wrap the whole box in clingfilm. This is so that when you turn it upside down, you do not cover your fridge in salty juice. Leave the duck legs for 12 hours in the fridge, turning the box upside down halfway through Photograph: Jonathan Lovekin/Mitchell Beazley

2. In a large saucepan, melt the duck or goose fat. Take each duck leg, brush off any visible salt with your hand and pop it into the pan of fat. Repeat with all the legs Photograph: Jonathan Lovekin/Mitchell Beazley

3. Pick out some berries, peppercorns, garlic, rosemary and thyme, and drop these into the fat as well, taking care not to add residual salt to the duck fat Photograph: Jonathan Lovekin/Mitchell Beazley

4. Add the wine Photograph: Jonathan Lovekin/Mitchell Beazley

5. Cut out a cartouche (a circle of baking paper) that fits neatly into the pan and place over the duck legs. Put a robust kitchen plate on top; this will keep the duck under the oil. Bring the fat up to a gentle, bubbling simmer (plup, plup, plup) and cook like this on the stove-top for 2½–3 hours. You will know when the duck is ready by testing it with a fork; the meat should come away easily from the bone with only the slightest prompting, but should not fall off without Photograph: Jonathan Lovekin/Mitchell Beazley

6. Preheat the oven to 200C fan / 220C / Gas 7 half an hour before you plan to use the duck legs. Roast the duck legs for 30 minutes, or until the skin is very crispy. Serve with carrots, spring onions and beetroot relish.

• Click here for Valentine Warner's full written recipe Photograph: Jonathan Lovekin/Mitchell Beazley