09/28/2010 09:23 am ET Updated May 25, 2011

Fowl Preservation: How To Make Duck Confit

Football has started, the sky is slate, the air is cold and winter will be here soon. One of the very few excellent things about winter in Cleveland--besides surfing on Lake Erie (see No Rez Cleveland) and Sunday morning fires on the hearth--is the opportunity to eat duck confit all winter long. Best part about duck confit is, make it once, and you've got it on hand till April--it's always there for you. Whether for an impromptu lunch or a fancy dinner (I'm planning a cassoulet for an old friend next Friday), or a last-minute appetizer for last-minute guests.

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