Duck Leg (Confit)

Pat the legs completely dry before broiling so the skin blisters instead of steaming.

Rest cooked legs on a rack to keep the underside crisp.

Reserve the rendered fat for pommes Anna or roasted vegetables.

Store confit submerged in strained duck fat for up to a week; reheat by warming the fat until it liquefies.

For salads, crisp the skin separately and crumble over the greens to keep it crunchy.

Use the gelatin-rich bag juices to mount pan sauces or enrich soups.

Shred while piping hot so collagen doesn’t seize; use gloves to protect your hands.

Spread meat in an even layer before broiling to maximize crispy bits.

Add a splash of the bag juices or stock after crisping to keep meat succulent.