"Candied" duck legs?

[MargyB]

We had the most fabulous duck legs in Paris the last few times we were there which on a few menus were described as "candied". They were super tender and the skin was very crisp. I have two nice Moscovy duck legs and want to make something similar....would I follow a recipe for duck confit? (I don't have any additional duck fat other than what is already on the legs".

Thanks for your help,

Margy

[s_sevilla]

don't know about candied....but if you were going to confit them, an economical way of doing it is to seal the leg in a cryovac baggie and do it sous vide style....takes a lot less duck fat to do.

[Adam Balic]

They are confit I would guess, just in a poor translation maybe. Confit is a word related to all sorts of sugary things, so if you pot "confit" into babelfish for instance what you get as the translation is "crystallized".

[John DePaula]

In this context, 'confit' means 'conserve.' It is duck which has been preserved in its own fat. This is one of my favorite French dishes to which I was introduced in Dordogne (Thank you, Marie! ). It's especially wonderful if served with Pommes Sarladaise - potatoes sauted with garlic and duck fat.

Here's a good thread on eGullet about making your own Duck Confit:

Confit Duck, Step by step with photos