I got this nasty cold last week and really needed to take it easy, but I just couldn't get myself out of the kitchen. I finally found duck legs and couldn't help buying a bunch for confit. I've been trying to find them couple of weeks before Thanksgiving and everyone seemed to be out of duck. I guess it was turkey time, but still -- when you need duck, you need duck.
After salting the duck for 2 days and cooking it in duck fat for 3 hours, I was the proud owner of 8 golden duck legs that make duck lovers swoon with pleasure. The meat just melted in the mouth. The first night, I crisped the legs in the skillet and served them with buckwheat, caramelized onions and mushrooms. Maybe it's my Russian blood, but that's an ultimate winter comfort food for me. You can keep your chestnuts roasting over the open fire and your cookies. I just want my duck with buckwheat.
If there is help for people like me, please let me know. I promise to spend less time cooking and more time writing this week.