Filo/phyllo-- was [Re: SC - duck and bread]

[Joan Nicholson]

The ducks were already served forth at Caid Twelfth Night. I parboiled the dear
little creatures before browning them in the ovens, and have around 5 pounds of
rendered fat.  However, I don't suppose anybody will kick if I get some nice
pieces of chicken and give it that nice ducky flavor in the /schmaltz du
canard/.

Duck's Fat Mystery Theater?  Naaah.

Selene
selene at earthlink.net

Chris Stanifer wrote:

> --- Susan Fox-Davis <selene at earthlink.net> wrote:
> >
> > Balthazar sez:
> >
> >> xtra duck fat?  Sounds like Confit makin's to me...
>
> > Oh my that sounds good.  Say, there's a war next
> > week here.  Got a good confit recipe?  I'm
> > having trouble find one, for some reason.
>
> Confit is actually one of the easiest things to make,
> and no real recipe is needed.  It's a shame (and a
> wonder) that it is not used more often  (aside from
> expense, of course). <directions snipped for brevity>