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 … Continue reading Special Foods for Special People