DUCK CONFIT: LESSON ONE

• 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.