Duck Confit, the Right Way
Regular white sugar can be substituted for the cane sugar.
If not serving right away, let duck cool completely after baking and store in its cooking fat. Fish it out of the fat and gently warm the duck in a pan prior to crisping the skin.
Never serve wobbly-skinned confit; the crispy duck skin makes the dish absolute heaven! You can substitute the grill pan with a stainless or cast iron pan, but not a nonstick pan.
Nutrition data for this recipe includes the full amount of duck fat. The actual amount of duck fat consumed will vary.