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Duck Confit: Crisping the Skin

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Duck Confit: Crisping the Skin

aesir | May 21, 2013 11:16 AM

I made duck confit (duck legs in olive oil, baked in the oven for 8 hours). Now here's the hard part: getting the skin nice and crispy. I tried roasting the legs in a 425 F oven for 30 minutes, but I couldn't get the skin crispy the way I wanted it to, and I think the meat might have overcooked a bit.

What are some other ideas for this final step?

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