The confit has surfaced from its little retreat at flavor camp. And it came out … Delicious! Okay, so you stick duck bits in a vat of hot fat and fah-git about it. Not hard, but you need to be patient. You need to have the time ( and a hefty glass of wine ). You need to love duck. This is my third time with duck confit and this is what it takes:

Ducky bits, legs and/or machons
Thyme
Bay leaves
Salt
Pepper

Salt and pepper over night
The next day you can rinse or not rinse
Stick in a big pot and cover with duck fat for an hour or two or so I don’t even remember how long these beauties bubbled

You can stick it in a jar if you wish. I stuck my big vat in the fridge then, a week or so later, I heated it up enough to pull some out for dinner and shoved the rest in a bag. They sell confit in bags around here. I like to do like they do. I’m not certain how long it lasts in a bag, therefore I recommend you eat it in the best way you know how.