let's be honest, we've all seen about ten dozen back to school, #icantbelievemybabyisinprek photos this week on the wonderful world of social media newsfeeds abounding. (they are all adorable, by the way.) i don’t have any children, but i do have a hungry husband, a walrus who loves chicken, and many friends who are in the back-to-school craze and know that a quick and easy weeknight meal is the holy grail this time of year.
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duck confit with roasted fingerling potatoes
the confit you can counterfeit. don't let the title scare you. while, yes, confit does literally translate to "cooked in your own fat", it can actually be achieved with a lot less pain and frying than saving rendered duck fat for months. i've been making this dish (the easy way out) for years now and have never looked back.
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