Confit of duck (leg/thigh and wings browned and heated. Leftover baked eggplant that I marinated in OO with smashed garlic and an anchovy overnight. Whole wheat couscous.
I made the cofit a week ago when I got a muscovy duck. I cured the breasts to make "duck ham" and made stock from the carcass.
I was following instructions in "Think Like a Chef" by Tom Colicchio. I thought 24 hours in the cure wasn't quite enough for such large breasts so I cured for another 6 hours.
