On the third and final day of Duckfest, we made confit, rillettes and pâté.
When we got to the farm on Sunday morning, the table was well laden with leftover bagels, plus a few sheets of freshly made cinnamon rolls.
As we ate breakfast, Kate was beginning the process of rendering the duck fat we’d collected off the carcasses the previous day. She was careful not to get the fat too hot – just enough to melt most of it off of the solids, but not enough to crisp them up.
Food on the Brain 