I was recently at a dinner party and one of the guests declared that he hated duck confit. I thought he meant fois gras but no, he didn’t like well-cooked duck legs smothered in delicious duck fat. I think he’s nuts. They keep forever and are handy when you need a last minute dinner or a shopping-pick-me-up.
I had our gorgeous Lila beans already made (something I’m doing a lot these days. I love them) and tossed them with some of the chopped leg meat and duck fat and heated the whole mess up in a frying pan. I finished with Mexican oregano and salt.
