There is a very short list of culinary things more satisfying than duck confit. And when I say very short list, I mean I can’t think of anything but I am allowing for the possibility. It is “low and slow” at its finest and the kind of dish that people believe to be far more difficult than it actually is. My take on this classic dish is posted over at my recipe blog today.
And, yes, one more day of NaBloPoMo is crossed off the calendar.