So, after admitting my ignorance, for those that don't know what Confit de canard is, it's duck that's really slowly roasted, and then stored in it's own fat which preserves it. Usually it comes in jars or tins. All you have to do is stick it in the oven for 20 minutes, and voila, perfect meal. For some reason the french love to serve it with fried garlicy potato slices, which makes it a rather fatty meal, but it's one of the best, honestly.

Anyway, the picture you see here is how confit is sold in my local supermarket. No frills, just a bag of duck in solidified fat. All for 3 euros! I looked on the internet to find out how long I should reheat it, and some chef was spouting on about the joys of cooking duck, and said that the easiest way was to buy confit IF YOU COULD AFFORD IT! Oh, you poor people out there in the civilised world, so it looks like you're not only missing cheap wine (cheap enough to use as mouthwash), but also cheap duck!

There is a downside though, my apartment now smells strongly of Duck Fat, and all my cutlery is also now covered with a thin layer of duck fat which seems to take multpile washes. Also I'm now showing a good layer of duck fat too, which would be useful if I intended to bob around on ponds, but not so hot in super skinny Paris....