Several years ago, a few friends gathered on New Years Eve and hosted a "Mead Off". Although our somewhat sophisticated competition turned into a 80's dance party, we were, if only for a short time, able to hone in a delicious pairing of wild fruit crafted meads and food. Bone marrow, artisan Maine cheese's, and duck prosciutto made their way onto serving platters and delighted our palettes.
One of the most succulent foods I have ever tasted, duck confit is nearly irresistible. It's deep, rich flavor stands up to any savory ingredient I have ever used. I once remembering scalding a pot of rendered duck fat while apprenticing at the Heathman Hotel in Portland, Oregon. My sous chef was so pissed off and until recently, I didn't truly understand why. Duck fat is like culinary gold. The creamy white fat creates such delicious meals. Take one bite of duck fat fries or potato chips and you will understand why!