This is not the confit they teach in cooking school, or the kind served at restaurants. It's the kind you can make any time -- all you need are a few good duck legs, a skillet and some very basic spices. And it's just as good. <br /> <br />Melissa Clark's method is very simple, and the best perk is you don't need to come up with a vat of duck fat before you get going -- you just render some out from the cured duck legs themselves. <br /> <br />Note: This recipe is easily halved. Adapted very slightly from <strong><a title="Amazon: In the Kitchen with a Good Appetite" href="http://www.amazon.com/Kitchen-Good-Appetite-Recipes-Stories/dp/1401323766?tag=food52-20" target="_blank">In the Kitchen with a Good Appetite</a></strong> by Melissa Clark.

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