AH! Planning ahead is NOT one of my best qualities, so I'm in day 2 of curing a duck for confit, and I don't have enough duck/goose fat.
I could get it shipped to me, overnight, but I'd rather buy it somewhere local (I'll drive if I have to - I live in West Chester and work in Wayne).
OR. I could make it myself - but the thought of cooking and butchering enough ducks for 6 cups of fat makes me anxious. Plus, I'd have to find a source for fresh - I don't have time for the defrosting.
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