Our homemade duck leg confit was cooked for 20 hours in our kitchen at low temperature to have a very tender and juicy meat. We are using french free range duck legs, confit on their own fat.
Open the vaccum bag, remove the fat and the cooking liquid. Roast it in the oven for 15 to 20 minutes at 180°C until the skin gets crispy with a nice golden coloration.
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