Peter Aitken wrote:

> Of course I need lots of fat for the confit so I rendered the extra duck
> skin and all internal fat. I got about 2 cups and if that's not enough I
> will add some lard. Tomorrow the legs will be rinsed, dried, put in an oven
> dish and completely covered with fat. 6 to 10 hours in a 180 degree oven and
> voila!

Sounds great. Obtaining enough fat to cover it all can
be a challenge. My solution is to cook a goose every now and
then, which yields about 4-5 C.

> Apparently a favored way to serve them is to remove a leg from the
> fat, put in a 450 oven for 15 minutes to warm and crisp the skin, and serve
> over potatoes sauteed in duck fat.

That works. I like to start them in a cast iron pan on the
stove top, flip them, then transfer to the oven.

--
Reg email: RegForte (at) (that free MS email service) (dot) com