Grilled Confit of Duck with Potato Salad

• confit of duck

The confit of duck is already cooked and tender. All that needs to be done is to crisp up the skin under the griller (broiler). To do this, preheat the griller and lay the legs skin side up on the rack. Grill until the legs begin to brown, then turn them over and cook until the other side begins to brown, then turn again for a final crisping of the skin.

Heat the goose fat in a deep fry