2 beautiful rumps of duck confit in its fat. The meat is tender and tasty. You can reheat your confit in a frying pan, skin down to make it crispy, but on a low heat to avoid catching, or in a baking dish, in a hot oven, skin up this time, for 10 minutesto 20 minutes. The fat will be used for potatoes sliced in dices.

Ingredients : 2 thighs of duck, fat, salt.