Crisp Pig-Tail Confit

Only a few people still eat pig tails, and even in former times they appeared more often on the tables in peasant kitchens. This is a shame—although their relatively thick skin has a lot of collagen and is a bit watery, the pig tails have very tasty, juicy, and tender meat close to the bone. In this recipe, the tails are fried in duck fat and the skin is separated from the meat and made as crisp as crackling.