Whitefiver
BBC Good Food Member since 28 March 2009
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11 October 2009
"Hmmmm, but the point is that you cook the legs a second time to crisp them up - at which time most of the fat comes out. I have cooked confit of duck before, and the final dish is not that fatty, but absolutely delicious. I am sure that with the addition of the marinade suggested, it would be even better, and I shall do this next time. Regards, White."
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