I’ll be the first to admit it—when I first learned that duck confit is cooked slowly in its own fat, I raised an eyebrow and tightened my belt a notch. Duck fat? Really? It sounded…
I’ve stood in my kitchen more than once, duck leg in one hand and frying oil in the other, torn between going full French with a confit or tossing it into the fryer for that…
I used to think of fat as the villain in my kitchen—a greasy shadow lurking in every flavor-packed dish I loved. But somewhere between my weekend trips to the farmers market and a YouTube rabbit…