Several years ago, I picked up the book Preserving Food Without Freezing or Canning with the intention of gaining insight on more ways to preserve the bounty that was coming out of my garden.
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!