The term “confit” refers to something that is cooked slowly in it’s own fat. Duck legs are the most common item cooked in this manner because ducks are quite fatty and benefit from a long-slow cooking process. The legs are first cured for 24 hours with a wet rub of orange, scallion and spices (including star anise) and slowly simmered in duck fat for 10 hours. My recipe for confit calls for 12 duck legs because if you are going through all this effort, you might as well make a decent-sized batch. It freezes well and can be used in anything from crêpes and cannoli’s to onion or bean soups and cassoulet.
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