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Easy Duck Confit Recipe

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You'll need this for cassoulet.

My oven can run a little bit hot and my duck legs were not very large, so they didn't cook for anywhere near the recommended time before getting too brown. Turned out quite firm, not the texture you'd necessarily want for confited legs.  On the plus side, the fat melted right off and the skin crisped up a treat.  Next time try 285 degrees.

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