Good friend is bringing over duck confit legs from D'Artagnan on Friday night

C

carianna-in-wa

Well-known member
Neither of us has worked with it before. What's the best way to crisp it? He wants to test a salad dish he's serving for his family on Christmas night.

 
I agree. I pan-fry it in a cast iron skillet. It will come in a vacuum pack

rather than submerged in fat, but there should be enough fat clinging to it that you won't have to add any.

If you have a lot to do you can crisp them on a baking sheet skin up at 400*F.

 
Yep, whole legs so the skin stays intact and crisps evenly. It's the best part-- it renders out

a lot of fat while cooking, just like bacon, so you want to do it thoroughly.

 
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