If you ever found yourself with too many duck legs in the fridge, then you might freeze them. Or you might make confit, slowly cooking and preserving them in fat so when you return to them another day the tender flesh melts in your mouth.
Guessing that you rarely find yourself with too much duck but thinking you still might want to enjoy some confit, here’s my suggestion: buy a couple of these. Broil them for a few minutes and serve alongside a simple salad tossed with a mustardy vinaigrette, a few blanched green beans and a poached egg. In less than ten minutes you can have a great tasting dinner. Very quick slow food.
Duck confit tastes much richer than freshly roasted duck. A leg–what my friend Eric likes to call a ducksickle–lasts for months in the freezer, six to eight weeks in the refrigerator.