I’ve been enamored lately with the idea of making and “perfecting” duck confit at home. I found a local Asian market that sells frozen duck legs at a very reasonable price and I searched the YouTubes for the best methods. I started off with a pseudo confit, seasoned duck legs in a dry Dutch oven letting their own fat render out and it was pleasant. But, as I’ve done my second and third batches and of course reserving and starting my cooking off with all the glorious and luxurious duck fat possible, I’ve come closer to a true confit and the resulting rendered duck fat seems to be increasing exponentially. I totally food geeked out way harder than I meant to there...sorry.