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julesjonesI am debating whether to make confit of duck leg this week. The debate is merely over timing rather than whether it would be made at all, and the reason for the debate is that duck leg confit involves the use of an astonishing quantity of duck fat. Now, rendered duck fat is perfectly possible to buy around here, but as it's about $7 for a small tub and I can get about the same quantity of fat by roasting a $10 Peking duck from the local Chinese supermarket, I have chosen to take the route that involves roast duck dinners and duck soup along the way. Slower, but far more enjoyable.
So there is, or should be, the rendered fat of about five ducks sitting in the freezer. "Should be", because I am sure there is less in there than I remember putting in. I suspect Other Half may have accidentally thrown away one container, having failed to understand what it was or why it was in the freezer.
Thus, the debate: is there or is there not enough duck fat in the freezer? For the weather is warming up, and salad for lunch is now a much more enticing prospect. A little sliced duck confit tossed with baby spinach and the first of the new season tomatoes would go down a treat...
So there is, or should be, the rendered fat of about five ducks sitting in the freezer. "Should be", because I am sure there is less in there than I remember putting in. I suspect Other Half may have accidentally thrown away one container, having failed to understand what it was or why it was in the freezer.
Thus, the debate: is there or is there not enough duck fat in the freezer? For the weather is warming up, and salad for lunch is now a much more enticing prospect. A little sliced duck confit tossed with baby spinach and the first of the new season tomatoes would go down a treat...