and soak the beans.

4 Duck legs
Fat and skin from 3 ducks
1 garlic clove
1 sprig Rosemary
1 sprig thyme

black pepper to taste

Ben and I cut up the ducklings this morning, rubbed the legs in sea salt and let them sit until tonight. We took the fat and skin from the duck and heated it on medium in a pan for about an hour, collecting roughly 2 cups of duck fat. We rinsed the legs, sprinkled with black pepper and stacked in a baking pan with the spices.  We then added enough duck fat to cover. After 90 minutes at 375 F, the meat was soft and had reached 165 F. We then cooled the confit and stored over night in the garage. It's cold enough we don't need the frig.

2 pounds Great Northern beans
4 quarts water
1 tsp baking soda

Toss everything into a pot and let sit overnight at room temperature. Tomorrow we'll cook the beans...

Meanwhile Noah kept Kyli out of the duck by letting her be a lapdog. She didn't seem all that upset about it. but we had to stop her from licking the oven.

We're working from Anthony Bourdan's Les Halles Cookbook.