Is it just me, or is your mouth watering like a vegan at a kale festival?
I have a sous vide machine with which I can accomplish all manner of sluttiness, as referenced above. But if you don't have one, here's how to make duck confit without gallons of fat (maybe just a pint) or special equipment:
Duck Confit with Brown Sugar Balsamic Cherries
4 duck legs
Kosher salt as needed
Cracked black pepper
1 pint duck fat (or bacon fat)
1/2 cup dried cherries
1/4 cup brown sugar
1/4 cup balsamic vinegar
Cover the bottom of a dish just large enough to fit all of the duck with kosher salt. Sprinkle in some cracked black pepper and thyme. Add the duck, then cover with more salt, pepper and thyme. Refrigerate, uncovered, for at least 12 and up to 24 hours. Rinse in thoroughly in cold water and pat dry.
Place duck, skin side down, in a dish just large enough to fit all of it in one layer. Add the duck or bacon fat, cover the dish with foil and roast for 3 hours at 300 degrees. Place duck skin side up on a baking sheet and broil for five minutes or until the skin is golden brown and crispy. (Reserve the fat for other uses - like oven potatoes, salad dressings and moisturizer.)
While the duck cooks, make the cherries (and maybe a salad to go with it, you barbarian):
Stir the cherries, brown sugar and balsamic vinegar in a small saucepan and bring to a boil. Boil for five minutes, stirring occasionally, then remove from heat. Spoon onto the duck just prior to serving.
As for the salad? I'd recommend something pungent to go with the unctuous gameyness of the fatty duck. It'll also help with the guilt:
So much fancy fattiness for so little work. You're welcome. xoxo