No tricks about the whole confiting process, salt, leave overnight, wipe clean, cover with duck and goose fat and cook for about 5 hours on low heat. Lately we've taken to using the slow cooker, as it holds the temperature and you don't have to babysit it. It's just important to transfer the duck into an oven pan for about 15-20 minutes for a quick tan ;).
Respecting the global tradition, we were, of course, totally over eaten from the holidays, so the duck got accompanied by a nice, light green bean and lettuce salad with French dressing.
This being my family, we had if course already had duck confit at a point between Christmas and NY, when my sister and her bf were over. That time we made a glorious potato gratin with nutmeg, and let me tell you, that was a killer combo (quit literally, it was hard to breathe after). I think I'll make that gratin as Asian some time soon. It was a good network recipe, the first on I pulled up in my phone.
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