Mrs Owd and myself are taking a few days holiday in St Annes.we took a taxi down to Lytham, and had a gentle stroll,there is a first class fish shop where we usually have a look and wish we self catering.I spotted some large tins on which was printed the following,Confit de Canard ,2 cuisses and a list of ingredients, my french is not great, but i take it that i have bought the delicacy confit of duck, how would one prepare this dish
Confit de Canard reared by farmers in le Gers and processed near Samatan by les Fleurons de Samatan, their cooperative.
As tasty as duck can be! Heat for 8/10 minutes until the skin is starting to crisp. We do it in a hot frying pan: 3 minutes skin side down, 3 minutes skin side up then 2 minutes skin side down again. Goes beautifully with Gaillac Red wines
Duck legs are likely to be stored in fat, wipe off most of it and use to crisp the legs in a frying pan (they're already cooked so you're just reheating really), traditionally served with cooked white beans in a thick tomatoey sauce with maybe some smoked pork sausage. Search cassoulet recipes on Google for loads of ideas.