Duck Confit -Asian Style

1. preheat oven to 275°

2. Fine to medium chop for celery, onion and carrots & saute a few minutes in EVOO in an oven proof skillet (should have about ½ to ¾" layer)

3. rinse duck & sprinkle 5 Spice powder, S&P under skin & on skin

4. arrange duck, skin side up

over the vegetables in skillet & drizzle EVOO over the meat

5. place skillet in upper part of oven & bake @ 45 minutes & then broil 2-3 minutes to crisp the skin

6. allow to rest; meat should fall away from the bone

7. when cool, shred the meat off the bone & reserve in sealed container.

8. Remove cooked vegetables & place in separate sealed container.

9. Serve meat alone or with some of vegetables on hearty crackers or toasted baguette slices.