Duck leg confit - need a great recipe
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.