Crispy Duck Leg Confit
Duck confit or French confit de canard is the best way of eating duck. No kidding!
Gently remove the legs from the jar. Pull the excess fat .
Carefully place your duck legs on a broiler pan and broil for 7–10 minutes, or until crispy and brown.
NOTE: Your meat will be super tender after a long cook. Be careful not to break the skin as you transfer the legs.
Make sure everyone gets a taste of that crispy skin.
The simplest and most common way of serving duck confit is with potatoes and a fresh green salad, that will cut through the richness of the dish.
Try roasted potatoes (for a lower-fat side dish) or confit potatoes made with some of the duck fat you used for making the duck confit.