I'll be honest, duck confit used to intimidate me. The traditional French method involves curing duck legs in salt for days, then slowly cooking them in their own fat for hours. But after years of tweaking the process, I've found a way to get that same silky texture and rich flavor without turning your kitchen into a duck fat factory. This kosher version cuts the curing time to just 4 hours and uses a combination of duck fat and neutral oil to achieve that melt-off-the-bone tenderness. The orange glaze adds a bright, citrusy note that cuts through the richness beautifully. I started making this when I wanted something special for Shabbat dinner but didn't want to spend three days prepping. The key to success here is maintaining a consistent low temperature. Your oven needs to stay around 225°F, and the duck should barely bubble in the fat. Too hot and the meat gets tough instead of tender. I use a digital thermometer to check the oil temperature occasionally. The duck is ready when the meat practically falls off the bone with gentle pressure from a fork. This dish works perfectly for dinner parties because most of the work happens hours ahead. You can confit the duck in the morning, then just crisp the skin and glaze it before serving. Serve it with roasted root vegetables or a simple green salad. The orange glaze also pairs wonderfully with roasted Brussels sprouts or wild rice pilaf.