This is more of a secret ingredient post. Duck Confit is a classic winter preservation method used in France and the French have perfected the storage of it with canning.

I never dreamed I would be recommending a canned product to people, but not only is it fantastic alone, it’s stored in duck fat, which you can reuse for endless French comfort foods for the fall and winter.

One fantastic use of duck fat is roasted potatoes. Heat the oven to 400 and roast 1-2 lbs of cleaned and cut potatoes in 1-2 tablespoons of duck fat for 4o minutes until cooked through and a bit crispy. Salt and pepper to taste.

The duck in a can is precooked, reheat in the oven for 20 minutes or so, until skins crisps and meat is heated through.