Making duck confit for the first time- on Thanksgiving
I'm both excited and terribly nervous!
1. Some recipes have you simmer the duck in its fat stove top, others recommend baking. I probably won't have a cooking thermometer- which method would you recommend?
2. I also see recipes that mention sauteing the duck afterwards before serving- I was under the impression you just fish them out of the fat and serve them as is- is this not true?
3. Can I save and re-use the duck fat I cook the duck in? If so, how do I do that?