Duck Confit

You might have heard that duck confit is originally from the southwestern region of France, or that making it produces meltingly tender duck leg meat, or that it takes a lot of duck fat, all of which are true. But know, too, that this ancient method of preparing meat is actually quite easy. You first salt the duck legs and just leave them coated with a dry rub overnight in the fridge, then submerge them in the fat and confit them, which just means cooking them slowly in the oven. The confit