A rare evening at home alone was my opportunity to finally indulge in a new discovery. I've been secreting a small piece of duck confit, raised, prepared and packaged by Hudson Valley Duck Farm and sold at Columbia Greenmarket. Their instructions; 10 minutes at 500 degrees Fahrenheit. That's it? Can't be.
I tried it. Meltingly good. Crispy skin. Mmmm. With a spoonful of my homemade cranberry sauce, made from fresh Cape Cod berries I bought during the holidays in Massachusetts and have been storing in the freezer. This is the ultimate hot, single-serving fast food.
What a warm taste of the past on a cold February night in New York City.
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