We love duck confit. LOVE LOVE LOVE it. In fact, Amy's favorite thing to order in the whole world is the duck confit pizza at Pairings Food and Wine Market in Minnetonka I have looked into making my own duck confit, as buying it is out of the question, and have found several snags. First of all most recipes call for dedicating a whole duck purchase to the venture, which makes it as costly as just buying the confit. Secondly, most recipes only recommend using farm raised duck. Now, while I do purchase and enjoy farm raised duck, we eat a lot of game, which means wild duck. Wild duck tends to be much lower in fat then farm raised duck and rendered fat is an essential element of duck confit. Some recipes say to add pork fat, but I didn't want to dilute the flavor. So. . .I decided to save and freeze all the leftover duck and duck fat from the past three times that we have had it. We have it about once a month. The last time it was partially smoked, since once I fire up the smoker I tend to grab anything in the house and smoke it. (See my smoked garlic blog). So I assume that my confit with have a mildly smoky flavor to it. I have just completed phase one. Since the thawed duck had much of the fat stuck to it I decided to start the rendering process by putting the whole bits of leftover duck into a pot and melting it off. I wish that I could say that the duck confit is a fabulous success. . .but I don't know yet. I just finished part one and am now sharing it with you.
Also, since my goal is to make Amy her favorite pizza (with my own twist) I have also begun the dough from Zoe Bakes recipe book "Healthy Bread in Five Minutes a Day" , I have started a fresh batch of that as well. It is the most practical bread recipe that I have come across and you can add whatever grains etc. that strike your fancy. We always have a batch in the fridge and use it every Friday on our family Pizza and a Movie night. I will let you know what happens next. . .
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