duck legs, confit

Here’s the clincher. If you’re unfamiliar with this dish, now’s your chance. you only live once, and going to the grave without giving this one a whirl is likely a big mistake.

Seasoned legs of free range pekin duck, slow cooked to tenderness in their own fat. You reheat until skin is crispy and eat with something tangy and fruity, like a chutney or a wine reduction. And a friend, of course.

ingredients: duck legs, salt, spices, duck fat, lard.