The local market with excellent poultry has whole duck on sale. I have made the really easy duck confit several times and love it. If I bought a whole duck and used the legs for confit what would be a good prep for the balance? Could I use the Merril's slow roast method on the balance of the frame? Flattened maybe? I have the time to cook duck this weekend but no company expected. Would you advise freezing the legs for use in confit later? Alternately I could hold them maybe 2 days in the seasoning and then maybe a few days after cooking? I have several times reheated them as I tend to have them finish cooking about 9 PM.
How a supermarket that began in 1974 changed the way we eat
The Story of Patel Brothers
What Julia Child Wanted You to Know About Wine
8 Sweeping Utensils That Make Cleaning Less of a Chore
All-Time Favorite Ice Cream Recipes
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)