I adapted this recipe from a TV food show "Cooking Live". The original calls for a whole duck and szechuan peppercorns. If you want to use a whole duck, increase the cooking time by 15 minutes for the simmering and 15 minutes for the roasting.
i love duck and i love confit salads. this one is a winner! i have a recipe for crockpot confit posted, and petitfour has several confit recipes posted here to make it the real old fashioned way,her recipes are great.
I was intimidated about trying to cook Indian dishes until I found this quick and easy recipe. Delicious and great to do any day of the week, even a work day! And, it just serves 2 so it was perfect for my husband and myself. This is from the Chicago Tribune Good Eating.