Duck Confit Part 2: Crisp and Sauce

In part one of this lesson, we prepped and roasted the duck. In this second part you�ll see how we finish this dish. You�ll also learn how to do a simple fruit-based pan sauce that�s a winner with any type of game. It�s simply equal parts berry jam, vinegar and water. You�ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!