*sexual harassment whistle* NICE LEGS!!!

Day two of duck confitextravaganza is going great (for day one click here).  Today comes my favorite part, two jars of duck fat enter the picture…..oh, you dirty duck.

If you can’t find duck fat then do what I did.  Search around online and then start asking/calling/e-mailing every butcher you know. It took me three months to find this stuff locally so I’m not just going to say, “go here” to make it easy for you.  Another option is rendering your own fat from a duck but you’re going to need a lot to do that. How much? Ugh, you need to start figuring things out for yourself.  Eric, you’re awfully rude today…..that’s the pain killers talking…..switched to vicodin….makes me angry….don’t know why. I seriously need to get out of this house….

Anywho, back to business.

Remove the duck from the plastic wrap then brush away salt and spices.  Place the duck in a pyrex cooking container as shown above.

Next, heat up the liquid gold (duck fat) slowly in a pot.

Don’t let the fat get hotter than 200F.  Just pull it when it’s in liquid form and under 200F, trust me.

Pour the duck fat over the duck legs and make sure they are completely covered with fat.

So pretty.   Heat up your oven to 200F then throw the duck in….container, fat, and everything.  Cook for 2-3 hours then cool down and store the duck leg in the fat.   Create an ice bath to cool it down quickly then place container in the refrigerator overnight.   You can do like the French do/did and just leave it without refrigeration in a cool dark place and store it for months until you’re ready to eat it but I want to eat it tomorrow so I’m not going to do that.

There are still a few more steps to finish the cooking on this so I will get to that tomorrow in Day 3 of my Duck Confitextravaganza.

Eric