Duck Confit!

A new (to me) cocktail, and great recs for reading, watching and links...

Weekday dinner: duck confit on bed of microgreens, crispy diced potatoes and baked corn.

With colder weather moving in, it’s that time of year: time for duck confit.

Duck confit of course is duck slowly poached in fat, then left to cool submerged in that fat. That’s all there is to it. It will stay preserved below the fat all winter long in your fridge, r…