Last week ducks were on sale so I bought six. I told the group what I'd done in hopes that others would put up confit too. Instead, Zoe offered to come over to help me. She made me an offer I couldn't refuse: whiskey.
Zoe will make the full report from this evening. But we broke down and salted six ducks. Right now I'm rendering duck fat from the skin and boiling carcasses for stock.
Thank God for the drop in temperature and the rye whiskey.