I made Duck Confit for Mother's Day lunch. anyway for those of you not familiar with it, Duck Confit is basically salted duck slow cooked in duck/goose fat. quite possibly the most heart attack inducing substance known to man *god bless the french*. technically confit should be left a few months to "develop" (mmm moldy old meat) but I didn't have the organisation skills to start the process in January. honestly I didn't figure what I was going to make for the mums until late friday night.
To my credit I did manage to plan for some extra duck legs and a clean jar, so I did get some proper confit out of the exercise. at the moment I'm slowly watching the duck fat congeal and thinking of my abused arteries.
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