Though probably not tonight. Duck confit is a week long extravaganza of preparation, cooking in a vat of fat and waiting.
Today’s step is: salt and pepper the crap out of the legs. The French for this is “genereusement” ( the are some accents in there, but this iPhone don’t make it easy ). Then let it snug overnight.
Oh but what a wait. I heart duck confit.
Nice duck stains on the recipe there.
Yes! That’s from Ripailles, by Stephane Reynaud. We had to pay extra for the duck blood stained pages. Good value!