Method
Pat the duck confit dry and season generously with salt and pepper.
Sear in a hot pan with unsalted butter until deeply browned on all sides, then set aside.
Soften shallots and all-purpose flour in the same pot, scraping up the browned bits.
Return everything to the pot, add liquid to barely cover, and braise low and slow until fork-tender.
Reduce the sauce until glossy, adjust the seasoning, and finish with fresh herbs.
