[jyl]

Duck confit is poaching in 170 F oil at home (assuming house hasn't burned down). Will be 10 hours poaching by the time I get back. Don't get to taste it for a couple weeks, apparently it is supposed to sit in the fridge and contemplate its navel for awhile. Hopefully I can use the same duck fat multiple times - $7 for a 6 oz tub and you use multiple tubs for a few legs.

My plan next time is to try poaching in a ziplock bag, in a crockpot of water, to reduce the fire hazard and use less fat.