This next recipe might sound like a French confit, but is in fact a traditional Welsh way with duck, curing it for a few days in salt. The whole duck used to be prepared this way, and served hot with onion sauce. This is a fabulous dish for winter, but generally now I use the legs for another dish, the carcasses for stock, and cure the breasts. The meat is delicious hot or cold. If I plan to serve it hot, I cook the breasts slowly, just in their own fat and juices, like a confit. For a cold