Saturday, February 3, 2018

Variations on Confit

The other day I made duck confit using 8 duck legs and a whole lot of duck fat. When the legs were done I stored them in a big jar with the fat sealing it all in. Today I put it all to good use!

For dinner we had spaghetti with confit and lemon, essentially this recipe. The youngerchild prefers plain pasta with meat on the side so received just that, with a seared duck thigh. We also had a quick salad of baby lettuces tossed with crisped duck confit shreds, croutons, and a vinaigrette made with duck fat and balsamic vinegar. It all was lovely.

There are two duck legs left for dinner on another day. So many uses out of one dish!

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