1.   Reheat, pour over duck legs, and serve immediately.

2.   And the cassoulet comes in a crock deep enough to suspend the duck confit leg, sausage and bacon in creamy white beans.

3.   At my previous restaurant job, the cooking was very high-end nouvelle, and I had never encountered anything as rustic as these slow-cooked duck legs.

4.   At one point, a delighted grin spreading across his face, he picked up a strange, glittering contraption attached to a duck leg.

5.   Braising a dozen duck legs is really no more work than roasting one chicken.

6.   A line cook takes two previously roasted duck legs and thighs from the refrigerator and places them skin side down in a red-hot iron skillet.

7.   But the duck legs must be specially ordered, duck fat is about as expensive as gold and lard is ridiculously difficult to find in Manhattan.

8.   Chez Panisse has served this slow-cooked rabe with grilled duck breast and braised duck leg.

9.   Duck legs are also less prone to sugar shock.

10.   For all their merits, duck legs are not about instant gratification.