This is a classic French recipe, which creates the most tender duck legs. They are slowly baked for 6 hours, then allowed to cure for up to 2 months. It makes a wonderful gift for family and friends.
Duck confit may be my favorite food, and this recipe did not disappoint. I made it for a large dinner party, and everyone cleaned their plate, including those who had never eaten duck before. However, this recipe leaves out a crucial step, which this the final frying before serving - warm the jar until the fat melts so you can remove the meat, pat it dry, then put it in a frying pan over moderately high heat until the meat is crispy and golden. I also made this recipe with turkey thighs, and it was a big hit - people who hated dark meat before couldn't get enough - I served it with Harry and David's cranberry relish. - 21 Sep 2009 (Review from Allrecipes US | Canada)
Really a great recipe, wonderful with roasted garlis paste in the marinade rather than raw garlic.yum! - 09 Dec 2010 (Review from Allrecipes US | Canada)
This recipe is better than Cats! - 30 Oct 2008 (Review from Allrecipes US | Canada)