Duck Confit, and Hold the Fat – NYTimes.com
Posted January 25, 2010 
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Comments(0) Encouraged, I made duck confit again, salting and curing the meat as I did the last time. The next day, I seared the duck legs in a pan, letting the fat render out until it was a quarter-inch deep.
via A Good Appetite – Duck Confit, and Hold the Fat – NYTimes.com.
