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Duck leg confit - need a great recipe

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So this is one of those things that I cannot NOT order if I see it on a restaurant menu. I have never actually made it myself. But a couple of months ago I found duck legs for a reasonable price at a market in Montreal and I am determined to make this dish. Can anyone please point me in the direction of a good, reliable, authentically delicious recipe? I want to make it for dinner on Tuesday evening. I also have plenty of duck fat and some lovely home-grown fingerling potatoes, so I assume I am good to go.

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      1. re: smtucker

        Perfect! Both this one and the Ruhlman one below look like exactly what I want. Thank you!

      2. This Alsatian Recipe is a great place to start after you know the method you can alter the seasonings to your tastes.
        I use a mix of Caraway, Pepper, Ginger, Nutmeg and Clove in addition to the listed aromatics.
        http://www.agfg.com.au/guide/recipes/...

        1. I have never made confit but saw this on youtube and it looked really good:

          http://www.youtube.com/watch?v=eng_3c...

            1. Gourmet has a video on their website

              1. I've used Thomas Keller's recipe from "Bouchon" with great success. It's never too salty.