I threw together some duck confit the other day. It was pretty easy: season and salt some duck legs and refrig those for a couple days. After that, pull them from the fridge and brush off the salt, melt some duck fat, pour over the legs, bake for three hours.
Then, last night, we had our first meal with the yummy confit. I took some of the fat from the fridge and fried up potatoes and garlic. While those cooked, I heated up two legs in the cast iron–just long enough to heat them through and crisp them up–and oven-heated a parbaked ficelle. Jen threw together a salad, and we served it all with a French red wine.
Vive la France!