Cazuela Duck Leg Confit

I’m always looking for new ways to prepare duck confit. When I first started making it, I used an electric slow cooker and at least five pounds of duck fat. Such a large amount of fat ensured that the duck legs could be stored safely for months so that the wondrous alchemical maturing process that makes for great confit could take place. Later, I introduced the sous vide method, which requires very little fat. (Those methods are presented in detail in the revised edition of my book <