About this cut:
The classic preparation for duck legs is "confit," or slow-cooked submerged in fat, and for good reason: they become rich, succulent and fall-off-the-bone tender.
Basic Cooking Technique
Slow-cook submerged in fat for "confit," or braise in liquid.
Cooked them in the instant pot. Crisped skin on sauté. Made sauce with broth, wine & cherry juice. Cooked on high pressure for 35 minutes. Removed duck & reduced sauce added cherries.
These were gorgeous pieces and in addition to making great duck confit, I ended up with a reserve of rendered duck fat to use for other future uses.