couple of hours. (by “let it simmer” i mean “forgot about it for a while as i continue to do other things.“) it came out fine, and the house smelled divine.
meanwhile, i put the duck legs in zipper bags along with salt, pepper, and olive oil (because really, you can’t have too much fat with duck). i removed as much air as possible and put them in the water bath at 170 degrees for twelve hours. when they finished cooking, i seared each one on the grill over high heat to crisp the skin and served with a cherry-orange sauce. i made the sauce by bringing cherries, orange juice, pomegranate 