Judy Rodgers, who wrote one of the best "how to" cookbooks with her "Zuni Cafe Cookbook," suggests one needs to buy duck fat to have enough fat to make a proper duck confit. This afternoon, lacking the extra, I simply put two salted duck legs in an enameled cast iron pot, skin side down, along with all the extra skin from the duck and its wings, a little garlic and a dried California chili, and then put the pot on a burner set on its lowest setting. When I returned four hours later, the legs were simmering nicely, covered with fat, and tender as could be. I drained off the fat, let the meat cool, then pulled the meat off the bones. I put the succulent chunks across a broiler pan, and broiled the duck until it sizzled. It then went on top of a salad of romaine and arugula, apples, craisins and walnuts, dressed with lemon juice and olive oil with a grinding of sea salt and black pepper.
Now, what to do with the breast? Stay tuned.