• Everything is important; nothing is waste: bones, fat, skin, drippings.
  • Low-n-slow isn’t just a pork thing: the fat yields slowly and eases the duck meat to succulent perfection.
  • Think Waits’ Alice: gothic but sophisticated, raw yet refined, as lovely in process as product.
  • Rich food isn’t necessarily rich food (luxurious/$$$).
  • Though generally the thinking is otherwise, time can be not only ally but enrichment to meats.
  • A little duck fat is not enough.
  • In the food world, the things that sound the fanciest are often the simplest; and the simplest are often the finest ala William Carlos Williams This is Just to Say.
  • Old as history; new as yesterday.

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