Duck And Cover

Haha, mama is making a funny pun again.  But that’s because THIS is happening in our kitchen:

Uh, oh, we do not wish to offend vegetarians or pet owners but these are duck legs.  And mama knows a duck farm owner who adores her ducks but still makes them into the above…

Confit of duck. Resting in salt, pepper, a bit of clove and fresh thyme overnight.  Make that lemon thyme.  Mama bought thyme quickly at our open market and didn’t notice that it was not the usual thyme, so this ought to be a pretty interesting experiment!

Then you cook the legs very, very slowly in the fat that is generated by the slow cooking (and what mama has stored from other thymes…er…times).

They keep up to 3 months under their own fat.  And as mentioned before, the ladies of France use duck fat to roast potatoes as it is far more healthy than butter and has less cholesterol.  To prepare these, you take off all the fat they are stored in and brown them in a pan until heated through.  They come out all crispy and lovely to go with pepper jelly.  Drool.

I tried to help mama get all of this ready this morning, but alas, she was not amenable to my handy paws in the kitchen.  Hmmm…can’t imagine why she lets me help with so many things but when there is a bird of any kind, it’s “LOULOU, go lie down; go play with your nip.”  Or words to that effect.

But I’ll bet when she cooks these there is going to be a tiny morsel that just doesn’t fit anywhere in her pans…er…plans.

Beats me…