Hi,
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.
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I wanna see pics of aftermath!
Hi,
Oh that was so confit, tasty, tender and crispy (skin) 
Very happy about the result, so I almost forgot to take pictures. 
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Hate to say I told you so, but… 
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YESSSS omg!
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That CRISP though!
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