Duck Confit

Always wanted to try it, going to give it a shot tonight I think (or at least start the process tonight). Debating whether to cure it in the fridge before Sous viding. We shall see. Now, if only I could run across that annoying AFLAC  spokesman... >=)

http://www.thecitycook.com/cooking/advice/general/000032

I think I might also try a slow-roasted Chinese style duck just for kicks as well. Definitely going to have to figure out a good way to store the rendered fat since it is apparently a favorite among professional chefs everywhere (and who better to take cooking advice from?)...

[Edit 6:00PM] Slight game plan change- probably going to try to this out tomorrow instead ;)