Duck Confit - Perfect for an elegant dinner party, and also easy and quick to prepare (see cooking suggestion below).
To prepare for the table, pick off the fat and jelly (keep the jelly for your sauce) fry, using the duck's own fat, skin-side down over a low heat for a few minutes and then turn over; this will render almost all of the fat from the duck legs. While the duck is being heated make your sauce - melt the jelly in a small saucepan and add a spoonful of creme fraiche or double cream; reduce until it coats the back of a spoon.
Place the pan with the legs under the grill (skin side up) until the skin is crisp; if you don't have a grill then fry the legs (skin side down) to crisp the skin.
Serve on a bed of Puy lentils or mashed potato and pour the sauce over. An alternative idea is to cook it then, when it is cool, shred the meat and add to an apple, sesame seed and mixed leaf salad.