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Watch Wisconsin Life Episode 106

Watch this episode to meet a whole new collection of people who share their Wisconsin lives, including: Chef Tory Miller, Susan Cosgrove who operates Paoli’s one-stop-shop for anything fowl, elite gymnist Marvin Kimble, opera singer and artist Jennifer Stevens, and Lyle Anderson - the official carillonneur for the University of Wisconsin-Madison.

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Duck Confit (recipe)Duck Confit

Confit was originally a method of preserving salted meat in fat; today we use the technique more for flavor than preservation, and indeed, there’s little more appetizing than a succulent leg of duck that’s been spiced, salted, and then simmered slowly in duck fat to maximum tenderness.

Making confit is not difficult, but it can be a little messy. The first thing you need is a pot of duck fat.

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Fowl for Christmas:

Turkey is a traditional holiday meal choice. But writer Brett Laidlaw wonders if perhaps we should consider another kind of holiday fowl.

Commentator Brett Laidlaw is the author of the book and the blog Trout Caviar.

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