Duck Confit with White Beans and Leeks

Confit—duck cooked very slowly in its own fat (or in this case in whatever fats you can scrounge together to cover the legs)—can be used in so many ways, but I’ve always loved it with fragrant leeks and creamy white beans. You’ll have some duck left over to experiment with: Try some in a simple pasta dish with lots of herbs and a touch of stock and cream, or shred it and mix with the rendered fat and more salt and pepper to make rillettes to spread on toasts as an appetizer.