The best part about every superbly cooked duck confit is the skin. The skin on The Masses’ duck confit crackles with a savory and oily goodness, so thin and brittle that it shatters into multitudinous delicious shards with a perfunctory bite. The orange gastrique gives an uplifting fruity tanginess to the richness of the dense duck meat. But other than the orange reduction which gives it a sweet and sour flavor combination, the meat lacks in taste and succulency. We have had many other duck confits that explode and flow with juices upon cutting into it, a feature that the duck confit here does not mirror.