If you follow this site then you know that our schedules have been a bit crazy of late, with Mike working steady overtime, so it has been hard to get into a good groove where weeknight meals are concerned. I had a plan for last night, but I’ve been battling insomnia for the last several days and I pretty much hit the wall soon after Mike got home from work yesterday evening. I was too tired to think straight, much less put together the meal I had hoped to. Luckily, our fridge and pantry are well-stocked for situations like this – a good thing, because as I’ve mentioned before, dining and takeout options in our neighborhood are practically nonexistent.
Whoever came up with the idea of slowly cooking then preserving seasoned pieces of duck in their own fat deserves a holiday in their honor, an award named after them, and a statue in the center of town. Because seriously, what a genius idea, and what a wonderful thing to be able to pull out of the fridge for a superfast dinner.
Mike had prepared the duck confit to begin with, and it was he who removed a few pieces from their blanket of fat and crisped them up in the cast iron skillet while I sat on the sofa struggling to stay awake long enough to eat. He also cooked thin slices of red and Yukon gold potatoes in duck fat, starting them on the stovetop and finishing them in the oven until they were crisp on the outside and tender inside. I was able to get my act together enough to toss a salad (we usually do frisee with duck confit, but arugula was what we had on hand, so that was what I used) and then plate everything up. It was just what the doctor ordered – quick, satisfying and utterly delicious.