The crispy duck leg confit has been on the menu at Lark since day one. At this point I couldn’t imagine not having it, and neither could our customers! All it takes is a little planning, some quick prep, slow cooking in the oven, then cold storage to deepen in flavor. I serve it 8 to 10 ways throughout the year, from red wine cherries in July, to maple glazed delicata squash in November to this wild rice polenta, great anytime when there’s still a chill in the air!