Duck Confit (literally Duck Preserved) is one of my favorite meats of all time and so there's no need to mention how excited I was to find this recipe in David Lebovit's cookbook, My Paris Kitchen. Just remember that this recipe needs to be started the day before since overnight marinating is required. The trick to this recipe is that the thighs are really crowded in the pan so if you only have a larger pan, cook more thighs, it crucial to the success of the recipe.
Course: brunch, Dinner, Lunch, Main Dish
Counterfeit or not, don't listen to David about the accompaniments, go ahead and stay traditional and serve with potatoes fried in duck fat. This is still duck confit. Sorry David