Inspired by Diana Kennedy's Carnitas, which is a luscious confit of pork, I set out to make duck leg confit. I took the the traditional seasonings that duck legs usually are rubbed and marinated in and instead seasoned poaching water. As the water evaporated, the duck became tender. What was left in the pan after 3 hours was duck fat to finish the job and brown the legs. The results were delicious.

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