Duck Confit, Part Deux

20121026-131424.jpg

Good day, it’s time to stick that salty, peppery duck leg and friends in a hot vat of its own fat.

Thankfully I’m friends with a duck farmer who has fat to spare.

20121026-132606.jpg

Gorgeous stuff, duck fat. Add a couple of fresh bay leaves and a dash or three of thyme. Then, cover that goodness in duck fat. Slowly, as the fat warms and the legs render, you’ll begin to here sounds of the absent-minded professor. Though, instead of an amazing Flubber invention, you will be creating a modest dinner in your future. To really enjoy the moment, dig up your old John Cage records and enjoy the sounds of broken glass hitting concrete, incomplete piano scales, muffled sounds of Milan and the bubble and gurgle of duck confit in the making.

… And you wait. You wait for time and fat to work magic.

20121026-134128.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s