<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>357770</id>
  <title>Duck Confit</title>
  <published_at>Sun Jan 07 01:52:20 -0800 2007</published_at>
  <post_count>6</post_count>
  <board>
    <id>18</id>
    <name>Manhattan</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2161082</id>
        <content>Hey fellow 'hounders,
I would like to know where would you suggest a place that serves superb duck confit? I'm having a huge craving for it but I don't know where to get a plate. Thanks in advance.</content>
        <published_at>Sun Jan 07 01:52:20 -0800 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>15020</id>
          <name>chocokitty</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2161535</id>
      <content>i just had a fantastic version at FLORENT friday night. wow. it was a special so not sure if they still have it.</content>
      <published_at>Sun Jan 07 05:59:39 -0800 2007</published_at>
      <parent_id>2161082</parent_id>
      <user>
        <id>11372</id>
        <name>mrnyc</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2161965</id>
      <content>Gascogne. Balthazar.
Better wine at Balthazar</content>
      <published_at>Sun Jan 07 15:13:40 -0800 2007</published_at>
      <parent_id>2161082</parent_id>
      <user>
        <id>16959</id>
        <name>Caillerets</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2162538</id>
      <content>Thought I would mention that Fresh Direct carries a duck leg confit at a great price ($4.99 per lb gets you 2 legs for $5).  You just have to heat them through in a pan to get them crispy.  You may have to do a "duck leg" search, as it doesn't always show up in the poultry section.</content>
      <published_at>Sun Jan 07 19:16:10 -0800 2007</published_at>
      <parent_id>2161082</parent_id>
      <user>
        <id>46430</id>
        <name>erin07nyc</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2162577</id>
      <content>Thank you!  Thank you!  Thank you!  I have had duck leg confit in my fridge for 2 weeks, and now, I know what to do. 
-jennyfur</content>
      <published_at>Sun Jan 07 19:30:48 -0800 2007</published_at>
      <parent_id>2162538</parent_id>
      <user>
        <id>15310</id>
        <name>jennyfur</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>2162712</id>
      <content>glad I could help :)

You can make it easier by heating them in the microwave first.  That way, while you're getting them crispy in the pan, you don't have to worry about the middle being heated-through.

erin</content>
      <published_at>Sun Jan 07 20:19:39 -0800 2007</published_at>
      <parent_id>2162577</parent_id>
      <user>
        <id>46430</id>
        <name>erin07nyc</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2162567</id>
      <content>i've had the Thai-fusion duck confit at The Elephant twice, and both times it was outstanding...</content>
      <published_at>Sun Jan 07 19:27:37 -0800 2007</published_at>
      <parent_id>2161082</parent_id>
      <user>
        <id>11077</id>
        <name>Simon</name>
      </user>
    </post>
  </posts>
</topic>
