It's quick, because you don't have to cook it for hours. But it does involve a gap of 12 hours between cooking stages. So if you want this, you need to prepare in advance.
Steamed quick duck confit
Duck legs, plus duck fat (or buy a whole duck, cut off the legs and roast the rest of the bird for your own fat.)
spices of your choice - star anise, cloves, peppercorns
salt
Again, we're going to send you here for the recipe.
But basically, you steam the duck with the spices, refrigerate overnight and then roast it in duck fat for ten minutes. Yum.
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