I have come into quite a few duck legs. They have no skin because the guy from whom I buy my meat had a lot of trouble de-feathering the ducks (much harder than chickens, apparently).
What should I do with them? There is a compelling recipe in the Zuni cookbook involving braising and prunes which might work. Do any hounds have experience making their own confit or a tasty ragu with duck legs?
Thanks in advance for any advice!