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Duck Confit (recipe)Duck Confit

Confit was originally a method of preserving salted meat in fat; today we use the technique more for flavor than preservation, and indeed, there’s little more appetizing than a succulent leg of duck that’s been spiced, salted, and then simmered slowly in duck fat to maximum tenderness.

Making confit is not difficult, but it can be a little messy. The first thing you need is a pot of duck fat.

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