Duck Confit

This recipe is for 8 legs, but while you’re at it and have purchased such a large jar of goose fat, you might as well make more.

It is not that much work and once preserved, you will enjoy it for an entire winter. Whatever you don’t consume, you can put in a sealable jar. Ensure the duck is well immersed in fat, allowing you to make lots of legs at the same time. The only thing is that you will probably have to borrow a large pan from a friendly local restaurant.