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Duck: It's What's For Dinner

It's windy, and not too humid, and starting to feel a bit like fall here in Chicago. And fall means, to me, making enough duck confit to have a gourmet meal on hand for friends who brave the snow to visit me.

But this post isn't about duck confit: it's about prepping for duck confit. Confit is a method of cooking and preserving meats in their own fat, which means you have to have a fair amount of duck fat on hand before you get started. Of course, you can buy it, but it's not really affordable on a grad student budget. Just cooking duck legs leaves you with beautifully rendered fat, plus a delicious and easy meal.



Yeah, I said easy. I promise, there's no need to be intimidated by duck.

Recipe Under CutCollapse )

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