Duck Confit

Duck confit is one of those foods that began as a method of preserving and continues because it tastes so damn good. It’s a simple enough process, and the results are dependable.

It’s best when you use duck fat as a cooking medium. While not exactly a pantry staple, duck fat isn’t terribly expensive if you buy it from a specialty retailer that makes most of its money from other parts of the duck (like Hudson Valley Foie Gras: www.hudsonv