peachfuzz's Profile

this is hunted wild duck? that's a very different beast from farmed duck—much leaner, often quite a bit gamier, depending on the duck. I would cook a little nugget of breast first before deciding if you really want to sit down and eat confit made out of it (it may be too lean to make good confit anyway) or a big seared hunk of it like a magret from a restaurant

If it is gamy and scrappy and lean, making a duck ragu is a good choice—make a big batch and freeze it in small containers.

whoa! Do I see a pie crust wrapped *around* the rim of the pie plate? If you do this, there is no shielding technique that will help with overbrowning. Fold the crust under *itself* instead for a double layer resting atop the rim, not a single layer wrapped around it. Thicker edges will cook slower (and lift out of the plate easier!).

Otherwise, great tip!