"Michael "Dog3" Lonergan" > wrote in message
...
> "Peter Aitken" > looking for trouble wrote in
> news >
>> I think I mentioned that I made duck confit last week. We finally
>> tried it this weekend. I did the classic - put the legs in a hot oven
>> to crisp and served them with potatoes sauteed in duck fat, along with
>> a beet salad and a Spanish rose wine. Man, that was good! Since most
>> of us cannot eat as much fat as we might want, I think it's wise to
>> make that fat as tasty as possible!
>>
>
> I've been waiting for you to report back I am so happy it turned out
> well. I have never attempted to make duck confit. Not because I don't
> like it, but because I think it takes someone with a lot more knowledge
> than I have, to make the confit a success. I am in awe!!!
>
> Michael
>

It's really not that difficult. The only part that might give people pause
is dissecting the duck. Rendering the fat is easy, and if you don't get
enough duck fat you make up the difference with lard. I'll be glad to post
the recipe if anyone likes.


--
Peter Aitken