Duck - confit duck

i've never gotten round to doing my own confit so it's a fairly rare thing for me to eat this fine bird well cooked. i've tried a number of times just roasting it but never pulled it off. pretty sure it has to be confit to be amazing.
Beef - all the beef all the time, steaks, burger patties, brisket
Pork - slow roast, pulled, bacon
Snapper - simple, fried with butter, salt, pepper, lemon
Oysters
so many meats i've really enjoyed but haven't eaten more than once (tenderised and bbq'd octopus) or not since i was young (crab), i've never been comfortable buying and cooking crab because yo're supposed to boil em alive :'( i love me some crab dip made with canned crab