Moro, Wilmington: Duck Confit

Chef-owner Michael DiBianca’s maple glazed salmon—fish grilled with a coating of maple syrup, molasses, honey and ginger—is an original, one of the best sellers since Moro opened 10 years ago. But it’s the duck confit that really wows. Duck legs are cured two days in salt, sugar, rosemary and garlic, then cooked in duck fat for nine hours, then stored in fat. When it’s time to cook, the legs are crisped on a wood-fired grill, then plated with a salad of endive, arugula and shaved Parmesan. 1307 N. Scott St., Wilmington, 777-1800, mororestaurant.net