tag:blogger.com,1999:blog-4024674289273898019.post2721174472952486498..comments2008-05-01T00:27:53.996-05:00Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4024674289273898019.post-1745076971812634932008-05-01T00:27:00.000-05:002008-05-01T00:27:00.000-05:00Cousin... You so funny.<BR/><BR/>Ellieut - If the little taste I had before packing the finished confit into the fridge is any indicator, even your finicky 17 year old will show mass love if you make it.Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-64316806993845771722008-04-30T17:52:00.000-05:002008-04-30T17:52:00.000-05:00A quick google search for what to do with the jelly says to eat it with garlic on toast. <BR/><BR/>I love confit de canard, but have never tried to make it myself. You may just get me to do it after reading your blog! can't wait to see how it turns out.Ellieuthttp://www.blogger.com/profile/10249420040915669829noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-74175142174534861272008-04-28T16:40:00.000-05:002008-04-28T16:40:00.000-05:00Serve the confit on quackers. <BR/><BR/>Not really. But it does look like mayo.aka Tennessee sucks in the gourmet department!!http://www.blogger.com/profile/11806857181699220050noreply@blogger.com