Duck Confit

220-240 gms, Leg Thigh

Preparation Instructions: 

1. Thaw out the packet and bring it to room temperature
2. Keep the fat aside in a bowl
3. Pat the leg dry with a kitchen napkin
4. In a cold, non-stick pan, put 2 spoons of duck fat
5. Add duck leg skin side down
6. Put the pan on low heat
7. Cook the skin until golden brown: 4 - 5 minutes
8. Flip the leg and baste the skin with the hot fat for 30 seconds
9. Take off the heat and let it rest for 2 - 3 minutes, skin side up
10. Serve