Imagine a roast duck, deep golden crackling skin flecked with garlic and herbs, emerging from your oven some cool evening. In the pan, chunks of crispy potatoes, meltingly soft onions, and carrots browned at the edges. This fantasy can become reality thanks to a pair of recipes we have here. Roast duck and duck leg confit are easier to prepare than turkey and a real show-stopper, so why not give it a try?