To prepare the confit duck legs, first remove any feathers from the legs with a blowtorch (1). Rinse them under running water ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home, said ...

Most people have an oven (and if you don't, you can cook confit on a stovetop), and an oven-safe vessel that can snugly fit a few duck legs submerged in fat. That's all the equipment needed for ...

A pan-fried dish. With the magic of "confit," the plump and meaty duck leg is cooked until crispy on the outside and meltingly tender on the inside — one cannot help but exclaim that every ...

After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly covered in the fat. The duck legs can then ...

Meanwhile, in a large skillet, heat the olive oil. Add the duck legs and cook over moderate heat, turning occasionally, until crisp and heated through, about 15 minutes. Transfer to a plate to ...