Dunked duck

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.