Duck confit 2 legs

Duck confit is a traditional dish from the South West of France. Anne Rozès offers you her duck confit 2 legs, made from ducks reared in the open air. The thighs are confit in duck fat to give them a melting texture and a deliciously fragrant flavor. To melt the fat, place the open jar in a pan of hot water then carefully remove the thighs. A little tip from the country: the fat left in the jar can be kept in the refrigerator for several weeks. It can be used to cook potatoes in a pan by adding a little oil to brown them more!