http://gothamist.com/2008/07/20/duck_confit_and_fig_crostini_with_c.php All comments for Recipe of the Week: Duck Confit and Fig Crostini en-us 2008 arts_jen Wed, 23 Jul 2008 12:01:53 -0500 http://blogs.law.harvard.edu/tech/rss jencarlson@gothamist.com jencarlson@gothamist.com 60 http://gothamist.com/2008/07/20/duck_confit_and_fig_crostini_with_c.php#comment-1415588 http://gothamist.com/2008/07/20/duck_confit_and_fig_crostini_with_c.php#comment-1415588 Comments Wed, 23 Jul 2008 12:15:15 -0500 <p>We had duck confit from a can last night. I don't mind using canned duck confit because the ingredient list is short and simple: duck, duck fat, and salt. The only problem I ran into is that somehow I ended up with melted duck fat everywhere. I still need to wash the floor!</p> http://gothamist.com/2008/07/20/duck_confit_and_fig_crostini_with_c.php#comment-1412817 http://gothamist.com/2008/07/20/duck_confit_and_fig_crostini_with_c.php#comment-1412817 Comments Sun, 20 Jul 2008 17:22:39 -0500 <p>I love ducks, alive and quacking, and in shredded confit with figs. They just can't go wrong.</p>