Confit de Canard in Chicago

Today, I spent most of the day unpacking things with my friends LEO and Peeto. Well, it was mostly LEO who helped, since her workdays were a bit more flexible. Peeto, showed up after work and accompanied us on a trip to Target. Nonetheless, I was pretty impressed with how effective we were today. We got the remaining boxes out of the storage space, unpacked a few more book boxes, and made a run to Target for a few household items that I needed (especially cleaning products and the like).

For dinner, we cracked open a bottle of French wine that I had apparently had the forethought to squirrel away in my storage space before leaving Chicago, and I made the confit de canard that I had brought from France. First, I took the duck thighs out of the can and fried them in a skillet, using just the fat that clung to the meat. Once the meat was heated through and the outside had started to brown and stick to the pan, I removed the meat and threw in some roughly sliced potatoes. Then, I dumped in the remaining fat from the can of confit and let it simmer uncovered until all the liquid had either evaporated or been absorbed by the potatoes. So, in essence, it was a meal made entirely around duck fat.

In my defense, I did make some salad as an appetizer.