Special Foods for Special People

Number one son is coming home for Thanksgiving and momma’s gotta get her groove on in the kitchen because he’s a foodie too. Day by day, I’ll begin the conglomerate of dishes to serve on Thanksgiving, and during the prelude to the big feast. Today, I tackle duck confit. Half a duck, kosher salt,3 bay leaves, peppercorns, herbs de provence, 3 cloves of garlic, duck fat and vegetable oil into the ceramic pot. Cover and cook at 260 degrees fahrenheit for 3 hrs 20 minutes. Let it cool in the oil. Remove the meat and reserve for duck rillette later this week.

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Strain the remaining fat and enjoy this liquid gold used in a variety of ways for weeks to come. Fry eggs in it. Slather it on your turkey before cooking. Take a bath in it! Seriously, it is that good!

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Sonny’s gonna love it!

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