We do eat a lot of duck legs, mostly I buy the maple duck legs from Costco, precooked, but cook it in the oven or turbo broiler till it becomes crispy. Usually discard the orange sauce but when I have guest, I add cointreau to the orange sauce, have another sauce ( pomegranate sauce with a splash of of Pama pomegranate liquor, and the usual soy, garlic, vinegar and pepper that my family personally prefer. This is also for the D’artagnan Duck Breast that I cannot be without.
I have never made duck confit, only buy it to cook cassoulet with and only when I have company.
Thanks for info about how to serve other ways.
During Christmas season, sometimes, D’artagnan will have a special for their kit which is unbelievably steal .