Duck Confit Leg

The quintessence of preservation by fat (confit). Salted with coarse salt (extractive osmosis) for 24 hours, then cooked for long hours totally immersed in duck fat at a very low temperature (around 80°C), the legs undergo a slow process of cellular destructuring. Protected from oxygen and evaporation by the fat, they never dry out. This masterpiece from the Southwest simply requires a violent sear in the oven or pan before service for the gelatinous skin to metamorphose into a perfect crunch.