rendering the fat of a duck
To make the seitan confit I had to have duck fat. And since my missions to purchase duck fat proved so unsuccessful (in chinatown they didn’t understand what I was saying, none of the restaurants that serve duck fat fries would sell me any fat, and the only duck things the second largest Whole Foods in the world had were 3 free-range frozen birds).
So I bought a whole duck and pulled off its skin and cooked the fat.
This is not a vegetarian-friendly post.
