Duck Confit- how to, 101, and my yearly encouraging words.
This is one of my all time favorite photographs taken over the years in my kitchen at Camont by bon vivant photographe extraordinaire- Tim Clinch. It a celebration of the marche au gras (the fat markets) in the Southwest of France, an homage to the honest cooking of Gascony, and an encouraging reminder of the season ahead. November is Confit Season.
If you have been following along or creating the wonderful Charcutepalooza challenges posted by Mrs. Wheelbarrow here for the Grand Prix finale, then you know I hold these traditional cooking and preserving methods dear to my heart. I am listing some of the archives on making duck confit, the traditional Gascon way- here: