This is a deliciously simple dish with the salmon just cooked in olive oil infused with vanilla, cardamom and star aniseed. Giving it a delicate flavour. Confit is traditionally prepared with goose or duck fat, if you would like to try this with duck fat you can use two methods: 1. Bring some duck fat or goose fat just to the simmer and remove it from the heat and place the salmon in it and leave it to stand for 12-15 minutes or 2. Place the salmon darnes with duck fat (enough to coat them) in small heat proof bags and seal them well, then place them in a sink or container of hot water and leave them to for 12-15 minutes.