A speciality of France, this generously sized duck leg is cooked in its own fat using a centuries-old artisan method, and takes just a few minutes to heat through for a satisfying quick meal.Underneath the crispy skin is lean dark meat with a rich, savoury flavour, and it's so tender it falls off the bone. Serve with braised cabbage and potatoes sauteed in some of the outer fat, or use in salads.