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 ...

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

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 ...

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 ...

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 ...

To make the confit duck, preheat the oven to 170C/150C Fan/Gas 3. Put the duck legs into a small roasting tin and add the duck fat, garlic, peppercorns and herbs, ensuring the fat covers the duck.

Adding to my duck excitement was the arrival of some cans of duck confit to try. Duck confit is begun by salting the joints of the duck. The salt is washed off the next day and the duck dried.