Butter – very tasty, olive oil and rosemary – very tasty, duck fat – freaking awesome. And there’s no excuse not to make them. Duck fat is not hard to find. Talk to your butcher. The duck confit is done sous vide. I’d post the recipe but it’s internet standard. 167F for 12 hours. I froze these still in the vac pac, thawed them and broiled them. Once the smoke cleared and the fire alarm shut up dinner was great.
