Duck Finale

I have really taken a liking to old ways of doing things, and they all seem to share a common theme: long processes with a little bit of active work and a lot of waiting for time to do its part. Tonight I grilled dinner while smoking the duck bacon and cooking the confit in the oven. The dogs and I thought the back deck and house smelled heavenly… apparently we were the only ones that thought so. Maybe when Jordan gets back he’ll smell the smoker and come over the help share in the appreciation… If you are reading this, I miss you man!

Anyway… grilled herb pork chops and asparagus kept me well fed for the evening.

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The duck bacon smoked for about 2 1/2 hours over pecan wood. If you haven’t used pecan wood or haven’t been to Memphis Barbecue Company, then you’ll just have to take my word for it.

Four skin on breasts magically transformed by salt and smoke into deliciousness…

IMG_3529The confit sat in the oven for 3 1/2 hours at 225°F and was finger picking tender. From the two ducks’ legs and wings, I packed a quart jar of boneless confit.

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I’ll let that hang out for a couple weeks to get happy. Then the dilemma will be whether to go: (1) all trendy and have a duck confit salad with some spicy greens, blue cheese, dried fruit and a nice vinaigrette, or (2) all comfort food and have cassoulet and fried potatoes (the french version of Indiana’s ham n beans, fried potatoes and corn bread). Decisions, decisions…

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