Duck confit is a classic among classics. It’s a cooking method that has withstood the test of time, largely in part because of its simplicity: duck legs, slowly cooked in duck fat. It’s simple yet decadent, hearty, and deeply satisfying. If you like duck, tender braised meat, and duck fat, you’re in luck—this dish has plenty of all three.

If you’ve never made confit before, the premise is simple: brine the meat, cover it in fat, and cook it low and slow. For a full description of the technique, check out this article.

Once you make this confit, you’ll start thinking about all the other things you can slowly simmer in fat to get that unctuous taste that confit is famous for. Small game, upland birds, and venison can all be cooked with amazing results.

This recipe uses wild shot duck legs. Wild goose legs can be used with an increase in cook time. Domestic birds will generally, depending on size, take less time than their wild game equivalent. The fowl legs should be plucked—you want the skin and fat intact.

I use an equilibrium brine for this recipe. This accomplishes two things: it prevents the meat from becoming overly salty if I leave it in the refrigerator for a few extra days, and it ensures that the meat is properly seasoned while concentrating the flavor of the meat.

Once the duck legs are finished cooking, be sure to allow them to cool down in the fat. This is the key step to having super moist, ultra rich confit. To finish this dish, I use some of the fat and roasted garlic to wilt winter greens, warm up some hominy, sear the legs, and serve with a bit of demi glace for a southern take on a classic cassoulet.