For Christmas eve dinner, we went to a party nearby with dear friends. This was a change from our original plan, but fortunately the original plan called for eight legs of duck confit so we were well prepared to arrive in style. The only hard thing about making confit is remembering that you need to do it at least the day before, preferably two. Weeks ahead is actually better, since the flavor improves over time, but it’s not crucial. Besides timing, the rest is almost as labor-free as cooking gets.
