Duck Leg Confit with Orange and Five-Spice
Appears in Cook's Country December/January 2023
A traditional French method produces succulent, luxurious results.
WHY THIS RECIPE WORKS
Making duck confit requires just three simple steps: curing duck legs in salt and seasonings; slow poaching them in rendered duck fat; and storing the legs in the strained, cooled fat until you're ready to serve them. We started by trimming...