Duck Confit

Duck Confit

Duck Confit

For this indulgent dish, which first appeared in our December 2013 issue along with David McAninch's article [First Night](For this indulgent dish, which first appeared in our December 2013 issue along with David McAninch's article First Night, duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.), duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.David Yoder

For this indulgent dish, which first appeared in our December 2013 issue along with David McAninch's article First Night, duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.