Duck legs confits are on the way (2 legs 400gr).
Just started for 12 hours at 75°C (167°F).
Absolutely worth every second that you have to wait, I assure you.
I wanna see pics of aftermath!
Oh that was so confit, tasty, tender and crispy (skin)
Very happy about the result, so I almost forgot to take pictures.
Hate to say I told you so, but…
That CRISP though!