I was on Facebook earlier today and mentioned reading a recipe for duck confit in a crock pot. Down in the comments, someone posted their method for sealing duck legs in a food saver bag with only 1 tablespoon of duck fat. Cooking the pouches in a water bath delivers the same unctuous duck without having to buy/use all that duck fat.
So, I'm blathering on about confit and go take a nap. I wake up, and find Paula Wolfert has weighed in on the discussion! Can I tell you how much I love this woman? I met her in person a couple times and interviewed her once. I had no idea the relationship would "stick." She's incredibly generous with her knowledge and if you're a fan, you'll want to join her Moroccan Cooking group on Facebook. It's utterly fascinating--both the people who contribute, and Paula's presence within the group.
Now, on with her advice....
http://www.foodandwine.com/recipes/duck-confit-cooked-in-a-pouch
So, I'm blathering on about confit and go take a nap. I wake up, and find Paula Wolfert has weighed in on the discussion! Can I tell you how much I love this woman? I met her in person a couple times and interviewed her once. I had no idea the relationship would "stick." She's incredibly generous with her knowledge and if you're a fan, you'll want to join her Moroccan Cooking group on Facebook. It's utterly fascinating--both the people who contribute, and Paula's presence within the group.
Now, on with her advice....
http://www.foodandwine.com/recipes/duck-confit-cooked-in-a-pouch