Potatoes cooked in duck fat have an otherworldly quality to them. But even if you’ve used olive oil to confit the duck, that fat is still delicious to cook your duck in. They wouldn’t necessarily do this in Gascony, but it’s a good idea to serve a spicy-greens salad on the side with some lemon and the confit liquid if you’ve saved it.
1duck leg (confit) per person, plus confit fat as needed
Pour confit fat into a nonstick skillet to a depth of about ¼ inch/6 millimeters and heat it over medium heat. Lay the duck in the pan, skin side down. Cook until the skin is browned and crispy, a few minutes. Transfer the duck to an oven-safe