Stuck with two duck thighs, that had to be used immediately, I was tempted to use the afternoon to make duck confit. It is probably one of the easiest ways to prepare duck thighs, and while they are in the oven, you may use the time to pamper yourself. This is a non-stress recipe, and even if it is not very healthy for your body, it is pure bliss for your mind. Eat your heart out, Nigella Lawson!!
For two you'll need:
2 duck thighs with skin and bone
1/2 small onion, finely diced
First seasoning. Many options are open, always use salt and pepper. One great idea is to use lemon or lime juice to cut the richness of the duck fat. I used a Montreal chicken mix from McCormick, with a whole range of different spices.
Make incisions into the skin in order to release the fat from the duck. Rub both sides with a liberal amount of spices.
Sprinkle onion in an oven proof tray. Place duck breasts skin up, on top of onions. Sprinkle as much olive oil you want over the duck.
Place tray in a low oven (100C / 210F) for 6 hours. Serve immediately as a dinner dish or cold on hot toast.