Tired of the Big Bird

Over the weekend, we handed out samples of our tasty foods at the Pride of New York's Harvest Fest.

What got the most attention?   Duck confit.  The confit process involves slow simmering of duck legs and wings in duck fat.  It's the French equivalent of pulled pork. The meaty legs are terrific as a main course, served southwestern-France style along with Sauteed Potato Tidbits with Garlic, fried in Natural Duck Fat.   Drumettes are duck wings cleverly packaged into drumsticks, then smoked.  They make a great party snack and appetizer salad.

Now, about Thanksgiving.  If you leave the breast meat for others and grab the legs, go for confit instead.  Its flavor and texture are similar to that of a drumstick.  Not ready to abandon the Big Guy?  Serve smoky drumettes as an appetizer or add-on for big groups.