Duck confit isn't something I make every week, but when I do, it's absolutely worth the time investment. This traditional French technique of slow-cooking duck legs in their own fat produces meat that falls off the bone while keeping the skin beautifully crispy. It takes patience, but most of the work is passive cooking time. I learned this technique from my French cooking classes years ago, and I've adapted it to work perfectly in a kosher kitchen. The key is getting duck fat from a kosher butcher or rendering your own from duck skin trimmings. Don't worry if you can't find enough duck fat initially. You can supplement with kosher chicken fat or even a neutral oil like canola, though duck fat gives the best flavor and texture. The orange glaze adds a bright, citrusy finish that cuts through the richness of the confit. I use fresh orange juice reduced with a touch of honey and some warming spices. The acidity balances the duck beautifully, and the glaze caramelizes slightly when you give the duck a final sear before serving. This makes an elegant main course for Shabbat dinner or special occasions. I like to serve it alongside roasted root vegetables and a simple green salad. The duck legs can be stored in their fat for up to a week in the refrigerator, making this perfect for entertaining since you can do most of the work ahead of time.