Duck Leg Confit
To make a confit, fat must be rendered. I mix diced fat with an equal amount of water and cook it gently until the water has just cooked out. Keep the temperature low, otherwise the rendered fat will take on a "cooked" flavor. In a pinch, I've made confit with olive oil, the key is to keep it from getting too hot.
6 duck legs
4 cups duck fat, melted
1 cinnamon stick
1 orange, halved
Preheat oven to 200 degrees. Season the dug legs liberally with salt and place in a heavy-bottomed braising pan. Add the fat, cinnamon and orange. Cook over medium heat until the fat begins to simmer.
Transfer the braising pan to the oven and cook until the duck legs are very tender, 4 to 5 hours. Remove the pan from the oven to cool. Store the cooled duck in the fat in the refrigerator for up to 2 weeks.