The first step of cooking the confit is done and based on the cooks samples, it is PDG
I heated the duck fat to 225 and then submerged the duck legs in the fat and put it into the oven.
I started at 275 in the oven and then turned that down to 225. Here we are at three hours. You can see the meat is pulled back on the legs.
Here they are after cooling in the oil until I could handle them.
I pulled the skin off of two of them and plan to crisp that in a skillet and then sear the let quarters on the grill. All that is going to be an adder to the Caesar salad.
The other two legs are going into a FS bag for later use and I will strain the fat into a storage container.