Food 
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sketches from chefs of plates
sketches from chefs of plates
Michael Sanders makes duck confit with his daughter Lily at their Brunswick home. The dish is a favorite of Lily's and she requested it for her birthday.
Sanders' recipe calls for about 4 pounds of well-fatted leg and thigh pieces.
Sanders chops onions for his duck confit.
Lily laughs while crushing juniper berries as she helps her father make the duck confit dish.
The duck confit is rubbed with a mixture of kosher salt, minced garlic cloves, crumbled bay leaves, peppercorns and crushed juniper berries.
Sanders dresses the meat with spices.
The finished dish, ready to be served.
